Grain and Pork Belly Salad
PREP TIME 10 minutes
COOK TIME 10 minutes
100g slow roasted pork belly, sliced into 4 cm cubes
½ cup cherry tomatoes, roasted
3 spring onions, tops removed and sliced vertically down the middle
1 cup diced pumpkin, roasted
1 cup mixed ancient grains
¼ cup baba ganoush
Pinch of Tasman sea salt
Mixed micro herbs to serve
Pair with Idiom Chardonnay
Add pork belly and spring onion to a pan over medium heat, sear spring onion until nice and charred on the bottom. Sear the pork belly until colour starts to form on each side, approximately 3 minutes each side.
In a medium bowl combine grains, sea salt and the juice of half a lemon.
To serve, place a round cookie cutter onto a plate to use as a template, spread baba ganoush onto the plate and top with grains, followed by pork belly, roasted tomatoes, roasted pumpkin and charred spring onion, garnish with micro herbs.
Serve with a glass of Idiom Chardonnay.