Recipes

Grilled pork neck with fresh figs and spinach salad

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Ingredients

  • •
    6 portions of pork neck at 220g each, approximately 1.5cm thick
  • •
    ½ teaspoon crushed coriander seeds
  • •
    Little vegetable oil for grilling

Salad

  • •
    6 fresh figs
  • •
    300g baby spinach leaves
  • •
    1 bunch of chives, cut into 1cm lengths
  • •
    ½ bunch chervil, picked
  • •
    ½ bunch flay leaf parsley, leaves roughly chopped
  • •
    2 eschallots, sliced
  • •
    1 witlof
  • •
    1 red witlof
  • •
    100g pistachio nuts, lightly toasted and roughly chopped

Dressing

  • •
    40ml red wine vinegar
  • •
    1 teaspoon honey
  • •
    2 teaspoons seeded mustard
  • •
    60ml extra virgin olive oil
  • •
    Salt and black pepper

Method

  1. 1.
    Season the pork with crushed coriander seed ,season with salt and ground pepper and brush with a little vegetable oil. Place on a medium hot grill and cook on each side for 2-3 minutes, depending on your grill. Place above or next to the grill in a warm to rest for 10 minutes.
  2. 2.
    To make the dressing combine the vinegar, honey and seeded mustard in a bowl. Season with a little salt and ground pepper, and whisk in the extra virgin olive oil. Set aside.
  3. 3.
    Mix the spinach leaves with the herbs and sliced eschallot. Dress the salad with most of the dressing and arrange on the plates. Cut the figs into ¼s and put on top of the salad. Sprinkle with the chopped nuts. Slice the pork into 3 slices each and place on the plate. Drizzle with the rest of the dressing