This quick and easy dinner is perfect for those lazy Sunday moods. If you have any leftovers they can also be used the next day into a tasty Bubble & Squeak for breakfast or eaten cold as part of a picnic dish!
Chop up cucumber, lettuce and red capsicum. Place rocket, alfalfa sprouts, and lettuce into a bowl then add cucumber and red capsicum.
Place cracked pepper, sea salt, two table spoons of olive oil, and one table spoon of apple cider vinegar into a glass, Stir well and drizzle over salad. Scatter one table spoon of pine nuts over salad and place into refrigerator until after pork and roast veg are cooked.
PORK BELLY & VEG ROAST
Preheat oven to 240°C fan-forced.
Score pork and rub a generous amount of salt into scored skin. Drizzle olive oil over pork belly and rub with rosemary and thyme. Place pork on a baking tray.
Roast for 20-25 minutes or until skin starts to blister. While pork is in the oven chop up carrots and pumpkin. Drizzle with oil and season with salt and pepper.
Reduce oven to 180°C fan-forced and add carrots and pumpkin on baked pork tray. Roast for 1 hour.
Take tray out of oven and remove carrots & pumpkin.
Increase oven to 260°C fan forced. Roast pork for a further 10 minutes or until skin is blistered and puffed all over. Remove from oven and transfer to a plate. Let it sit for 10minutes before carving.