500gm schnitzel gourmet pork cut (Havoc Farm Pork)
1 tsp five-spice
2 tsp dried parsley
2 Tbsp olive oil (Dunford Grove)
1/2 loaf of brown sourdough/pane maggia (Beano’s Bakery)
2 Tbsp garlic infused olive oil (Dunford Grove)
½ cup of kalamata olives
Salt & pepper
Dressing:
Juice and zest of 1 lemon
Sea salt
Freshly ground black pepper
2-3 Tbsp pomegranate molasses
Olive oil to mix (Dunford Grove)
Preheat the oven to 180 degrees C.
To start, cut the schnitzel into strips. In a bowl mix the five-spice, parsley, salt, pepper, and oil. Add the pork mix and cover, putting in the fridge until you are ready to cook. Tear up the bread into 1-inch chunks and toss through the garlic infused olive oil. Spread on a lined baking tray and bake for 5 - 10 minutes mixing every few minutes to toast evenly. Set aside once ready. Heat a medium fry pan, and fry off the pork in small batches. Set aside to rest.
For the dressing, use a jug and add the lemon, pomegranate molasses, salt & pepper and whisk together. Then slowly whisk in the olive oil.
Build the dish by tossing the pork, bread and olives in a large bowl and then place onto a serving platter and drizzle over the dressing. I would serve this with wilted greens.
Recipe by: Amy Dougherty
