Recipe Laura Bakhtiarian | Photos Naomi Giatas
Add this dish to your easy summer dinner rotation!
Time 25 minutes
Serves 4
Ingredients
- 1 The Little Meat Co. Lemon and Herb Pork Shoulder
- 2 cobs of corn
- 2 cups mixed lettuce leaves
- 1 cup cherry tomatoes, halved
- 100g Gorgonzola cheese, crumbled
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh coriander, roughly chopped
- ¼ cup fresh basil, roughly chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Method
- Prepare pork shoulder as per the packet instructions.
- Heat a grill pan or barbecue over medium-high heat. Brush corn with a little olive oil and grill for 8–10 minutes, turning occasionally until slightly charred.
- Once cooled (slightly), cut the kernels off the cobs.
- In a large salad bowl, combine mixed lettuce, halved cherry tomatoes and fresh herbs. Gently toss in the grilled corn kernels and then spread out onto a platter.
- Slice the cooked pork shoulder and place on top of the salad. Sprinkle crumbled Gorgonzola over the top.
- Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste, then serve.
We used: The Little Meat Co. Lemon and Herb Pork Shoulder
Foodland’s very own premium range, The Little Meat Co., is bringing flavour to the table with their Lemon and Herb Pork Shoulder. Tender, juicy, and perfectly seasoned, this pork shoulder takes the hard work out of cooking while still delivering that homemade taste.
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