This Smoky Kassler Pork and Roasted Veg Salad is a hearty yet refreshing meal perfect for any season.
This dish is a blend of rich flavours of smoked pork steak with the sweet earthiness of roasted butternut and gem squash, tossed with mixed salad leaves, pomegranate seeds, and macadamias and finished with a tangy sun-dried tomato buttermilk dressing.
Makes 4 portions
Cut: Pork shoulder
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
For the salad:
- 400g smoked Kassler pork steak, cubed
- 4 cups mixed salad leaves
- ½ cup deseeded cherries
- 1½ cups roasted butternut squash, with honey butter
- 1 gem squash, sliced and toasted, with honey butter
- Salted and chopped macadamias to taste
- Pomegranate seeds to garnish
- Soft goat’s cheese, to taste
For the dressing:
- ¼ cup buttermilk
- 1/3 cup sun-dried tomatoes
- ¼ cup oil (from the sun-dried tomatoes)
- 1 Tbsp. Dijon mustard
- 2 Tbsp. honey
- ¼ cup red wine vinegar
- Salt and pepper, to taste
Method
- Sauté the Kassler pork cubes in a pan until golden.
- Prepare the dressing by blending all ingredients until smooth, then chill.
- Assemble the salad with leaves, roasted vegetables, pork, cherries, macadamias, and goat’s cheese. Drizzle with the dressing before serving.
