Arrange the mixed lettuce on a serving platter, followed by the sliced peaches, white cheese shavings and spiced chickpeas.
Slice the rashers into smaller cubes and add to the salad before serving.
Harissa Spiced Chickpea and Pork Rasher Salad
Ingredients
- 250g Eskort French Polony, coarsely grated
- 500g potatoes, coarsely grated
- 65g cake flour
- 65g soft Danish feta
- zest and juice from one lemon
- 45ml (3 tbsp) olive oil, for frying
- 10ml (2 tsp) salt
Method
- Pork Rashers
- Heat the oil in a frying pan over a moderate heat and fry the rashers until crispy on both sides. Remove the rashers from the pan and set aside.
- Harissa-Spiced Chickpeas
- Fry the chickpeas in the same pan until golden, then season with the harissa spice and remove from the heat.
Serve
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