Roast Pork With Carrot & Cumin Salad

11 Ingredients

Number of servings

6

8 pitted dates (chopped)
3 large carrots (shaved intolong ribbons)
1/3 cup mint leaves
1/3 cup parsley leaves
4 radishes (halved if large)
2tablespoons lemon juice
1/2teaspoons cumin seeds
2teaspoons olive oil
2tablespoons pine nuts
1/3 cup pumpkin kernels
1kilograms lightly marinatedpork scotch crackle roast

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat a covered barbecue on high to 200°C according to manufacturer’s instructions. Remove pork from packaging and wipe with paper towel to completely dry. Place into a foil baking tray. Rub rind with 1 tsp oil and sprinkle over sea salt flakes. Place onto barbecue, close lid and cook for 1 hour 20 minutes or until cooked through and rind is crisp. Remove from barbecue and rest, loosely covered with foil, for 5 minutes.

Step 2 of 4

Meanwhile, soak carrot and radish in a bowl of iced water for 10 minutes. Toast pumpkin kernels, cumin and pine nuts in a small non-stick pan over medium heat for 3-4 minutes or until golden and aromatic. Transfer to a bowl and season. Whisk lemon juice and remaining oil in a small bowl.

Step 3 of 4

Drain carrot and radish and place in a bowl. Add herbs, date and seed mixture and toss to combine.

Step 4 of 4

Add dressing to salad and toss. Slice pork and serve with carrot salad.