Barbecued loin of pork with grilled black figs and treviso salad

Ingredients (serves 4-6)

¼ cup olive oil

1 teaspoon of dried chilli flakes

1 teaspoon of fennel seeds

1 teaspoon of coriander seeds

1 teaspoon of celery seeds

5 bay leaves

Half a bunch of thyme (picked)

2 tablespoons of sea salt for pork salt

2.5 - 3 kg Rolled Pork loin

6 black figs

1 bunch of watercress

2 large handfuls of wild rocket

2 heads of treviso

2 bunches of baby beetroots- reserve the tops for salad

Salad dressing

100 mls Extra virgin olive oil for dressing

1 Handful of chopped hazelnuts

50mls Sherry vinegar

1 teaspoon of Dijon mustard

1 teaspoon of honey

Sea salt and black pepper for dressing

Method-

Preheat barbecue (fitted with a hood) to high heat (200C).

For the pork spice mix-Place dried chilli, fennel seeds, coriander seeds, celery seeds, thyme and  bay leaves into a mortar and pestle. Grind until seeds have broken up and smell fragrant.

Add 2 tablespoons of sea salt to spice mix and rub together with your hands until combined.

For the pork- Prepare a baking dish with a baking rack/cake rack on the bottom.

Coat pork in olive oil and then massage the spice mix into pork, place the pork on top of the rack (this ensures crackling is cooked evenly).Place in the barbecue and roast for 30 minutes on high heat.

While the pork is roasting, prepare the salad. Wash the beetroots. Remove the leaves and put aside for the salad. Wrap the beetroots with foil and place in the dish alongside the pork and cook for an hour or until soft. Wash and drain the watercress, rocket and Treviso and place in a large salad bowl with the beetroot leaves.

For the dressing- Place all ingredients together and season with salt and pepper. Combine with a fork and refrigerate until needed.

After 30 minutes of cooking, lower the heat of the barbeque to medium to low heat (165C) and cook for a further 2 hours and allow to rest. Pork is cooked when juices run clear. Remove from barbecue and allow to rest for 15-20 minutes. Whilst barbecue is still hot, slice the figs in half and place flat side down for 1 minute until slightly caramelized.

Place the rested pork on a chopping board, remove string and slice. Toss beetroots and figs through the salad and dress.

Enjoy with a nice cool beer with friends and family this Christmas.