This recipe is following on from the last post "Stock, Broth, Elixir". It's a "sweet" salad full of fermented whole grains, figs and veggies - and pork that was on route to the butchers bin.
This is a "sweet" salad and really highlights what is in season at the moment. It uses a lot of things we consider "staples" - fermented whole grains, seasonal fruit and veg from the farm and "waste" pork from the local butcher. But please adapt it to what you have got, use and can manage.
Serves 4 // Time 40 mins (stock pre-cooked)
If you missed it, the previous post was all about making an awesome stock - and this recipe is a follow on that, using the meat from the stock making process.
1 1/2 cups of biodynamic brown rice
6 heirloom carrots
2 cups of "pulled" pork (but can use any meat)
1 tbsp. good olive oil
Half an orange
2 tbsp. lemon juice (adjust to taste)
1 heaped tsp. of honey
1/4 cup of oil
Half a bunch of dill
1 heaped tsp. salt/pepper (adjust to taste)
Chop dill finely. Juice half the orange and lemon. Add all ingredients in to a mortar and pestle. Grind into a paste. Or use a food processor/blender - whatever you prefer.
- Preheat your oven to 180 degrees. Cook fermented brown rice, using absorption method (don't know how? We will post a "how to guide" very soon).
- Chop carrots into small cubes (see photos). Place on a tray and toss into some olive oil, season with salt and pepper. Place in the oven for approx. 20 minutes or until just browned.
- Once done, flick the oven to "grill" on 250 degrees. Cut figs in half and place on a tray "sunny side" up. Grill for 15 minutes or until they begin to brown slightly.
- Pick meat off bones.
- Julienne or grate apples.
- Combine rice, carrots, apple, meat and figs.
- Add dressing to the salad and stir gently. Careful not to over stir.
- Great additions are finely chopped almonds, goats cheese or feta cheese.