Roasted pork and ham roll-ups with green goddess salad

Green goddess dressing can be made in a jiffy and is always a winner Serve it with oven baked pork fillet, wrapped in ham.

Ingredients

Pork
  • about 125g smoked ham, thinly sliced
  • 15-30ml Dijon mustard
  • 1 pork fillet (about 500g)
  • salt and pepper
  • baby romaine lettuce, sliced into wedges (or baby gem lettuce)
  • cucumber slices or ribbons
  • celery sticks
  • any other green salad ingredients of choice (such as snap peas, etc.)

 

 

Green Goddess Dressing
  • 1 ripe avocado (pitted and peeled)
  • 125ml mayonnaise
  • 125ml sour cream or double-cream plain yoghurt
  • 30ml white vinegar
  • 30ml lemon juice
  • 3-4 brown anchovy fillets
  • a handful fresh dill, chopped
  • salt and pepper

Method

Put a rectangular sheet nonstick baking paper (about 30x40cm) on a work surface and arrange the ham slices in a smaller rectangle the width of the fillet’s length (let the slices overlap slightly).  Lightly spread Dijon mustard on the ham, then put the fillet on top. Carefully roll the fillet up in the ham, with the baking paper on the outside, and put it on a baking sheet. Roast for 30 minutes. Remove the fillet from the oven and leave the parcel to cool before removing the paper.  Meanwhile, make the salad dressing Use a food processor or stick blender to blend all the dressing ingredients into a smooth, light green sauce. If it’s too thick, add a little water and mix until pourable, but still thick. Store in the fridge until you’re ready to serve. To serve Cut the meat into thin slices. Arrange with the salad ingredients on individual plates or on a serving platter, with the dressing on the side. Generously drizzle dressing over the salad.