Crispy pork belly with baby beetroot, sugar snap peas, mini asparagus, fennel, red onion, parsley, goat cheese, halloumi, lime juice, olive oil, and cherry tomato salad
I bought the baby beetroot ready to serve from Coles.
I cooked the sugar snap peas and mini asparagus in boiling water and flash cooled them in ice water.
The fennel and red onion were sliced thinly with a mandolin (using the safety guard).
The halloumi was washed, dried, and fried to remove any squeakiness.
The cherry tomatoes and pork belly were cooked in a hot oven for 40 minutes.
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