Roast pork, avocado and spinach salad
Serves: 8 Preparation: 15 min Cook: 90 min
- Heat 2 teaspoons oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until onion has softened. Add pistachios and cranberries. Cook, stirring, for 2 minutes. Add breadcrumbs. Cook, stirring, for 4 to 5 minutes or until lightly toasted. Remove from heat. Stir through oregano, orange rind, orange juice and egg.
- Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Untie pork shoulder and unroll. Place, fat-side down, on a chopping board. Place stuffing along centre. Roll up pork to enclose filling.
- Using kitchen string, tie pork at 4cm intervals to secure. Place in prepared roasting pan. Brush with remaining oil. Rub with salt. Season with pepper. Roast for 30 minutes. Reduce oven temperature to 180°C/160°C fan-forced. Roast for 1 hour or until juices run clear when pierced with a skewer. Set aside to cool.
- To serve: Stand pork at room temperature for 10 to 15 minutes. Thinly slice. Place in a bowl with spinach, avocado and cucumber. Toss to combine. Serve.