Harissa Spiced Chickpea and Pork Rasher Salad

Prep Time

10min

Cook Time

10min

Total Time

20min

Serves

4

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

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.