Smoky pork & sweetcorn salad

Name: Smoky pork & sweetcorn salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 430 g pack Waitrose Slow Cooked Smoky Barbecue Pork Shoulder; 2 Essential Sweetcorn cobs; 300 g packs wheatberries, lentils & green vegetables; 200 g Essential Radish, trimmed and sliced; 1 tbsp olive oil; 1 lemon, juice; 25 g pack mint, leaves shredded

A hearty warm salad with an American accent, made with just a handful of ingredients.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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430g pack Waitrose Slow Cooked Smoky Barbecue Pork Shoulder
2 Essential Sweetcorn cobs
2 x 300g packs wheatberries, lentils & green vegetables
200g Essential Radish, trimmed and sliced
1 tbsp olive oil
1 lemon, juice
½ x 25g pack mint, leaves shredded

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.