Thursday, 11 August 2016

Pork belly and flower salad (AIP)

Flower power - colours on the plate

Eating flowers is not a new thing. You can shake things up with their beauty and colour. Who says AIP is boring?!

You will meed (serves 2 to 3):
pork belly slices (one long or two shorter per person)
1 fresh rosemary twig
1 medium-large head cauliflower
2 tbsp coconut oil
1/4 tsp turmeric powder
2 young carrots
1 ridge cucumber (outdoor cucumber, the short one)
2 tbsp olive oil
1/2 tbsp apple cider vinegar (optional)
3 to 4 radishes
2 spring onions
pinch of fine Himalayan rock salt
few lettuce leaves
few edible flowers

1. Place the pork belly slices into a large pyrex with a lid. Sprinkle with the fresh rosemary leaves, add a wee splash of water, cover with the lid and put the glass dish into a preheated oven and roast on 175 C for 45 mins or so.
2. Rinse the cauliflower and break into florets. Halve the smaller ones and quarter the bigger florets. Put them in a mixing bowl. Melt the coconut oil, stir in the turmeric powder, then drizzle over the cauli. Toss to coat.
3. Arrange the seasoned cauliflower pieces on a roasting tray (I prefer the pyrex, no need for baking paper, easy to clean) and put the tray into the oven and roast on 175 C for about 25 to 30 mins.
4. Peel and julienne the carrots and the cucumber. Put them in a mixing bowl, season with olive oil and ACV (if using). Toss to infuse.
5. Rinse the radishes, slice them thinly. Put them into a bowl. Finely chop the spring onions, add them to the radishes, sprinkle with some salt, mix.
6. Rinse the lettuce leaves and the flowers. Drain well.
7. Serve the roasted cauliflower and salads onto plates, add the roasted belly slices, garnish with the flowers. Enjoy!

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