1 x Riverview Farms Hot Pork Roast
1 lemon, peel and juice separated
1 tablespoon Dijon mustard
2 teaspoons honey
3 tablespoons extra virgin olive oil
4 cups cabbage, shredded
2 carrots, peeled, shredded
1 large red apple, sliced into matchsticks
1 cup flat leaf parsley, leaves picked
400g frozen peas
2 green zucchini, sliced into coins
40g butter
2 cloves garlic, finely chopped
- 1
Place the juice of the lemon into a large mixing bowl along with the mustard, honey, oil, salt and a pinch of pepper. Whisk until emulsified then add in the cabbage, carrot, apple and parsley. Toss well to coat then place onto a serving plate.
- 2
Bring a pot of salted water up to the boil. Add in the frozen peas and zucchini and cook for 3-4 minutes, or until tender. Drain then set aside.
- 3
Heat the butter in a frying pan over a medium heat. Add the garlic and cook for 1 minute before tossing the peas and zucchini through the butter. Thinly slice the lemon peel into strips, stir through the peas along with a pinch of salt then place onto a serving platter.
- 4
Carve the roast pork and arrange on a serving platter and top with the crackling. Serve hot with the apple slaw and lemony peas.
