Roast Pork And Gravy With Orange And Beetroot Salad Recipe

Ingredients For Roast Pork And Gravy With Orange And Beetroot Salad Recipe

• 400 gram Pork crackling
• 2 teaspoon Sea salt
• Olive oil, to drizzle
• 800 gram Kent pumpkin, deseeded, cut into wedges
• 2 Boneless pepper and salt pork loin
• 3 Oranges, peeled, pith removed, thinly sliced
• 250 gram 2 packets cooked beetroot, thinly sliced
• 5 Ripe tomatoes, cut into wedges
• 120 gram 2 packets baby leaf blend
• 200 milliliter Store bought beetroot and balsamic dressing
• 1 Pomegranate, arils removed
• 165 gram 3 packets roast pork gravy
• 60 milliliter Honey