This fresh and flavour-packed salad is topped with toasted pumpkin seeds to give it plenty of crunch. Serve with warm ciabatta for a light supper or lunch. This recipe is a mouthwatering leftovers idea from our roasted pork leg with thyme and garlic dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Toast the pumpkin seeds in a small, heavy-based pan, over a medium heat, moving them around in the pan often so they toast evenly. When the seeds start to pop open and release their aroma, remove from the heat and set aside.
Prepare the dressing by combining the oil, mustard, honey, lemon juice and seasoning in a small jug, whisk until combined. Arrange the rocket, carrot, tomatoes and avocado on a large serving plate and drizzle the dressing over. Top with the pork and pumpkin seeds.
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Please note that 150g (5oz) of pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.