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£13.38/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Cook the pork shoulder according to pack instructions.
Meanwhile, bring a large pan of salted water to the boil. Cook the sweetcorn for 8 minutes. Drain and set aside to cool for a few minutes, then hold the cobs upright on a chopping board and carefully slice down with a sharp knife to remove the kernels.
Heat the mixed grains according to pack instructions and arrange in a large serving bowl. Scatter over the corn and radishes. Shred the pork using 2 forks (don’t wash up the baking dish) and arrange over the top.
To make the dressing, stir the oil and lemon juice into the baking dish you cooked the pork in, scraping up any sticky bits. Season, then spoon over the salad. Scatter over the shredded mint leaves and serve.
This filling salad makes the most of in-season corn on the cob, but use a drained can of sweetcorn (160g drained weight) instead, if you prefer.
Typical values per serving when made using specific products in recipe
Energy | 2,192kJ/ 525kcals |
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Fat | 25g |
Saturated Fat | 6.5g |
Carbohydrates | 38g |
Sugars | 11g |
Fibre | 11.9g |
Protein | 31g |
Salt | 2.3g |
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