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

Method

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