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Salt Encrusted Pork Shoulder, with Spicy Beetroot Salad, Roasted Butternut Pumpkin, Red Onion with Tahini and Za’atar

Try Steve's amazing pork dish!


  • Salt Encrusted Pork Shoulder

  • 2kg pork shoulder boned and rolled

  • Extra virgin olive oil

  • Chilli salt rub

  • Spicy Beetroot, Leek and Walnut Salad

  • 4 x medium beetroots – 600g after cooking and peeling

  • 4 x medium leeks cut in to 10cm segments

  • 15g fresh coriander roughly chopped

  • 25g rocket

  • 50g pomegranate seeds

  • Dressing

  • 100g walnuts coarsely chopped

  • 4 x garlic cloves finely chopped

  • ¼ tsp chilli flakes

  • 60ml cider vinegar

  • 2 tbsp. walnut oil

  • 2.5 tbsp. ground nut oil

  • 1 tsp. salt

  • Roasted butternut pumpkin, red onion, tahina and za’atar

  • 1 x large butternut pumpkin and cut in to wedges

  • 2 x red onions cut into wedges

  • 50ml olive oil

  • 3.5 tbsp. light tahina paste

  • 1.5 tbsp. lemon juice

  • 1 x small crushed garlic clove

  • 30g pine nuts

  • 1 tbsp. za’atar

  • 1 x tbsp. chopped flat leaf parsley

  • Sea salt and pepper


  • Salt Encrusted Pork Shoulder:

  • 1.

    Pre light small spit roaster 90 minutes before cooking or Webber kettle

  • 2.

    Rub pork should with extra virgin olive oil and roll in chill salt rub until well covered

  • 3.

    Thread on roasting arm and slow roast over hot coals for 90 minutes or until crackling crisp

  • Spicy Beetroot, Leek and Walnut Salad:

  • 1.

    Pre-heat oven to 220c or Gas mark 7

  • 2.

    Wrap beetroots in foil and roast for 60-90 minutes depending on size the day before, set aside and cool

  • 3.

    Peel halve and cut into wedges

  • 4.

    Please leeks in medium pan with salted water boil and simmer for 10 minutes

  • 5.

    Drain and re-fresh under cold water then cut into 3 smaller pieces, set aside

  • 6.

    Mix dressing while vegetables are cooking, set aside

  • 7.

    Divide walnut dressing and fresh coriander between leeks and beets and toss

  • 8.

    Put salad together by spreading beets on a serving platter, top with rocket and leeks and sprinkle with pomegranate seeds

  • Roasted butternut pumpkin, red onion, tahina and za’atar:

  • 1.

    Heat oven to 240c or gas mark 9

  • 2.

    Combine pumpkin and onion in a large bowl and add oil, salt, and pepper

  • 3.

    Spread on baking sheet skin down and roast for 30-40 minutes until cooked through

  • 4.

    For Sauce, combine tahina with lemon juice, 2 x tbsp. of water, garlic and ¼ tsp of salt – mix to a consistency of honey

  • 5.

    Pour small amount of oil into small frying pan with salt and carefully brown pine nuts

  • 6.

    To serve, spread vegetables on a large serving platter and drizzle over tahina, pine nuts and za’atar and parsley

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