Crackling salad with creamy basil pesto dressing


Oven-baked pork rinds add a #JustDelicious crunch to this crisp salad!


Crackling salad

Eskort Pork Chops, rinds only

2 ripe tomatoes, cut into quarters

salt and freshly ground pepper

1 butter lettuce

2 handfuls baby spinach

250ml (1c) mozzarella, torn into pieces


60ml (¼c) basil pesto

juice of 1 lemon

60ml (½c) yoghurt

60ml (¼c) mayonnaise


Crackling salad

  • Preheat the oven to 220°C.
  • Place the chop rinds on a lined baking sheet and bake for 10-15 minutes.
  • Remove the rinds from the oven and add the tomatoes.
  • Season with salt and pepper and bake for a further 5 minutes.
  • Wash the butter lettuce and baby spinach, then add to a salad bowl.
  • Add the rinds and tomatoes to the leaves and toss well.

Creamy basil pesto dressing

  • In a small mixing bowl, combine the pesto, lemon juice, yoghurt and mayonnaise.
  • Serve the salad topped with mozzarella pieces and drizzled with the pesto dressing.

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