Peach pork and pear salad, with a peach, lime, lemon and balsamic vinager dressing
Roast pork belly until crisp in a very hot oven.
Blitz one peach until a puree, add the juice of the lemon and lime.
Cut the tomato into small chunks and place in a bowl with a small amount of salt and pepper and the balsamic vinegar.
Chop up whatever you like in a green garden salad and combine with the pear and remaining peaches. add the tomato and balsamic. drizzle the juice of the lemon,lime and peach puree.
Chop up the crispy pork belly and mix through.
Simple cheap but good and is a hit with the ladies.
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