Recipe: Paleo plate offers new menu for new season
THE change of seasons means a whole new selection of fresh produce is about to become available. A few weeks ago we planted watercress, kale, fennel, broad beans and herbs at home. With the rain and humidity they have been thriving.
- 2 avocados
- 8 free range organic eggs
- ½ bunch of fresh watercress. Pulled Pork -
- 1.5kg pork shoulder, flattened (not rolled)
- 2 celery sticks
- 2 carrots
- 1 onion
- 5 sprigs of fresh thyme
- 1.5L of water
- big pinch of salt and pepper. Kale quinoa salad -
- 1 cup of quinoa, washed
- 2 cups of water
- 2 good handfuls of fresh kale leaves (remove stems)
- 2 carrots, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 tsp of ground cumin
- ½ tsp of smoked paprika
- ¼ cup of pumpkin seeds
- 80g bag of pine nuts
- 1/3 cup of sultanas
- Zest and juice of 1 lime
- Drizzle of olive oil
- Salt and pepper to taste.
METHOD: Preheat oven to 150C. In a large roasting tray, add all the vegetables, don't worry about peeling them, just throw them all in. Place the pork on top, flattened out not rolled up. Pour over the water and tightly wrap with foil. Roast for 6-8 hours.
Meanwhile, on a large baking tray, place the cut salad carrot and sweet potato. Drizzle with olive oil, salt, cumin and smoked paprika. Toss to coat well, place into the oven to roast until tender.
Bring water to the boil in a large pot, add the quinoa and allow to boil with the lid off for 15-20 minutes until the tails of the quinoa sprout. Then take it off the heat, place on lid and allow to steam for 5 minutes. Fluff with a fork and allow to cool.
Tear kale into small pieces and rub with salt. Toast the pumpkin seeds and pine nuts in a small fry pan over high heat. In a large bowl, add the quinoa, kale, seeds, nuts, carrots and sweet potatoes. Toss to combine. Drizzle over olive oil, salt and pepper. Add the zest and juice of the lime.
Serve with pork, half an avocado and poach 2 eggs for each plate. Top with fresh watercress. Serves 4