Harissa Spiced Chickpea and Pork Rasher Salad

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  • 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


  • 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.


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.


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