Roast pork, avocado and spinach salad

Serves:  8    Preparation:  15 min    Cook:  90 min

INGREDIENTS

• 1 1/2 tablespoons olive oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 1/3 cup unsalted pistachio kernels, chopped
• 1/3 cup dried cranberries, chopped
• 1 1/4 cups fresh breadcrumbs
• 1 tablespoon chopped fresh oregano leaves
• 3 teaspoons finely grated orange rind
• 2 tablespoons fresh orange juice
• 1 egg, lightly beaten
• 2.2kg boned and rolled pork shoulder
• 1 teaspoon sea salt
• Baby spinach, sliced avocado and cucumber ribbons, to serve

METHOD​

• 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.