Serves: 6
Preparation time: 20 mins
Cooking time: 2hrs 10 mins, plus resting time
INGREDIENTS
For the salad
· 1.2kg joint of pork shoulder or leg, boned & rolled, rind removed
· 2 cloves garlic, peeled & finely sliced
· 1 lemon
· 1 tsp smoked paprika
· 6 rashers smoked streaky bacon
· a small bunch of thyme
· 3 tbsp olive oil
· 1kg butternut squash
· 80g bag salad leaves
· 80g bag rocket
· salt and freshly ground black pepper
For the relish
· 200g pack of beetroot, cut into thick matchsticks
· 1 dessert apple, cored & cut into thick matchsticks
· 1 stick of celery, cut into thick matchsticks
· 2 tbsp mayonnaise
· salt & freshly ground black pepper
METHOD
1. Preheat the oven to 180°C/160°C fan oven/gas 4.
2. Pierce the pork all over with the tip of a sharp knife and poke in the garlic slivers then add to a large roasting tin. Cut thin slices off half the lemon then squeeze the other half into a small bowl. Stir in the paprika, then spread all over the pork. Lay over the rashers of bacon and tuck in half the thyme and lemon. Finally drizzle over a tablespoon or so of oil and roast in the oven for two hours or until cooked through.
3. Cut the squash in half and scoop out the seeds. Cut each half into 1cm thick slices, leaving the skin on for a delicious chewy texture, and add to a bowl. Mix through the remaining thyme and olive oil and season with a little salt and pepper. Thirty minutes before the pork is due to come out of the oven, tip the squash into the same roasting tin and let it cook alongside the pork.
4. Remove the pork from the oven and transfer to a plate, loosely covered in foil to rest. Return the squash to the oven and cook for a further 10-15 minutes until soft. Remove from the oven and toss gently to coat in the roasting juices.
5. To make the relish, mix everything in a bowl and season to taste.
6. When you are ready to serve, scatter the salad leaves over the platter. Cut the pork into thick slices and arrange over the leaves along with the roast squash and drizzle over any roasting juices. Finally spoon on the relish and serve.
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