Recipe by Abbey Wendland
Prep: 20 mins
Cook: 60 mins
Ingredients (serves 4)
1 medium pork belly
100ml white wine vinegar
30g white sugar
1 pink lady apple grated
1 zucchini grated
1/2 large butternut pumpkin, cut lengthways, seeds removed
4 beetroot, cut into cubes
1/4 cup white quinoa
2 Tbls pomegranate molasses
1 tub goats curd
Preheat oven to 160. Place pumpkin skin down on a tray and pork belly scored and salted on a seperate tray put in the oven, cook for 40 min then add beetroot oiled and seasoned to pumpkin tray.
Turn oven to 220 until pork crackles and pumpkin caramelises (approx 20min - keep an eye on the pumpkin). Remove and let cool.
In a bowl whisk together water sugar and vinegar then stir in grated zucchini and apple, press down until fully submerged and refrigerate.
Boil water, place in quinoa until split then strain, cool.
Scoop most of the pumpkin out with a spoon and cut into cubes
In a bowl mix together beetroot, quinoa, pumpkin, strained pickled apple, zucchini then some of the pork belly cut into cubes.
Place into pumpkin skin spoon on goats curd and extra pork, drizzle with pomegranate molasses and a squeeze of lemon juice.
A perfect cold summer salad packed with flavour