Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Maple Cured Bacon Spring Salad
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With beetroot, radish and rocket, this salad certainly packs a punch!
Prep time: 15 mins
Cook time: 40 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g
maple cured back bacon rashers
4
small fresh beetroots, scrubbed and quartered (or use pre-cooked variety)
2 tablespoons
olive oil
5
radishes, thinly sliced
2 tablespoons
freshly chopped parsley
50g
black pudding, roughly cubed (optional)
Handful
rocket leaves
For the dressing
1 large spring fresh sage leaves
Seasoning
2 tablespoons olive oil
4 tablespoons apple juice
Method
Step 1
Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4.
Step 2
Place the raw beetroot onto a baking sheet and drizzle with the little oil. Bake for about 40 minutes until soft.
Step 3
Meanwhile grill the bacon rashers under a hot preheated grill for 1-2 minutes on each side or until crispy and golden. Cut rashers in half.
Step 4
In a large bowl mix together the bacon, beetroot, radishes, parsley, black pudding and rocket leaves.
Step 5
For the dressing; put all the ingredients in a screw-top clean jam jar and shake well.
Step 6
Drizzle over the salad and serve immediately.
Method
Step 1
Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4.
Step 2
Place the raw beetroot onto a baking sheet and drizzle with the little oil. Bake for about 40 minutes until soft.
Step 3
Meanwhile grill the bacon rashers under a hot preheated grill for 1-2 minutes on each side or until crispy and golden. Cut rashers in half.
Step 4
In a large bowl mix together the bacon, beetroot, radishes, parsley, black pudding and rocket leaves.
Step 5
For the dressing; put all the ingredients in a screw-top clean jam jar and shake well.
Step 6
Drizzle over the salad and serve immediately.
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