Method:
Serves 4
- 250g streaky bacon
- 500g pork mince
- 100g cream cheese, softened
- 1 apple, grated
- 2 tbsp pickled green peppercorns
- 1 tbsp Dijon mustard
- 2 tsp dried oregano
- sea salt and black pepper
- 4 roma tomatoes, quartered
- 150g halloumi cheese, cut into strips
- olive oil and balsamic vinegar
- mixed leaves and mustard, to serve
1 Preheat the oven to 180°C. Line a 1.25L loaf tin with the bacon strips so that the bacon hangs over the outside of the tin. Place the pork in a bowl, add the cream cheese, grated apple, peppercorns, Dijon mustard and oregano. Season well and stir to combine.
2 Pack the mixture into the bacon-lined tin and enclose with the ‘overhanging’ bacon.
3 Cover with foil and bake for 40 minutes. Increase the heat to 220°C, remove pork loaf from the loaf tin and place on a baking tray. Bake for an additional 5 to 10 minutes. Remove from oven and set aside.
4 For The Salad Place the tomatoes on a platter. Heat a frying pan, pan-fry the cheese on both sides until golden, toss with the tomatoes, drizzle with oil and vinegar and season well.
5 To Serve Serve with mixed leaves and dollops of mustard.
Text and image: Fairlady
