“Pork was such a treat for our family when we were young, as we grew up on a sheep farm and were more used to lamb and mutton. Pickled pork was especially beloved and would always feature on our Christmas table, so I’ve always been fond of the flavour. This salad works well with shredded left-over Christmas ham as well.”

SERVES 8

Prep time: 2O mins + pickling time | Cook time: 10 mins

Pickled red onions

2–3 large red onions

1½ cups red wine vinegar

¾ cup sugar

Dressing

60ml olive oil

40ml red wine vinegar

2 tsp honey

1 tbsp wholegrain mustard

salt and freshly ground black pepper

Salad

2 tins lentils

500–750g lean, cooked, pickled pork, shredded

½ cauliflower

2 carrots, coarsely grated or finely julienned

3 sticks celery, finely sliced

½ cup pickled red onion (store the rest in the fridge for another use)

1 cup chopped parsley

2 green chillies, finely chopped

For the pickled red onions, peel, trim and halve onions and thinly slice lengthwise. Pack into a preserving jar.

Combine vinegar and sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar. Pour hot vinegar over the onions and set aside to cool. Cover and refrigerate for at least 24 hours.

For the dressing, combine all ingredients in a screw-top jar and shake vigorously.

Preheat oven to 200ºC. Drain lentils and spread them on a baking paper-lined oven tray and place in oven for 20–30 minutes until crispy. Remove and put aside to cool.

Place shredded pork in a large bowl. Chop cauliflower into chunks and finely slice on a mandolin. Add cauliflower to pork with all remaining ingredients and toss to combine well. Pour over dressing and toss again.

Read Tina’s Kitchen Confessional

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