'Twas the day after Christmas
The Australian Women's Weekly Food|Issue 77 2021
With a little imagination and not a lot of effort, you can transform your Christmas leftovers into Boxing Day delights to enjoy alfresco.

Hawaiian pork belly

PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 4

½ small (500g) sweet pineapple, sliced thinly

½ medium (100g) red capsicum, sliced thinly

½ small (50g) red onion, sliced thinly

1 cup fresh coriander leaves

½ cup fresh mint leaves

4-6 slices leftover roast pork belly,

PINEAPPLE DRESSING

½ cup (125ml) unsweetened pineapple juice

2 tablespoons (40ml) maple syrup

½ tablespoon soy sauce

½ tablespoon sesame oil

½ tablespoon finely grated ginger

1 tablespoon finely chopped lemongrass

1 Make pineapple dressing.

2 Place pineapple, capsicum, onion, coriander and mint in a medium bowl. Stir in the pineapple dressing and toss to combine; season to taste. Transfer salad to a serving platter.

3 To serve, arrange the pork slices on top of the salad. PINEAPPLE DRESSING Place all of the ingredients in a screw-top jar and shake until well combined.

Turkey cottage loaf

PREP + COOK TIME 30 MINUTES SERVES 8

6 medium zucchini (720g), sliced thinly lengthways

1 cup (240g) ricotta cheese

¼ cup finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh mint

1 clove garlic, crushed

1 round cob loaf (450g)

½ cup (150g) chunky rocket and cashew dip

300g thinly sliced cooked turkey

1 Barbecue or grill zucchini until tender; cool.

2 Combine cheese, herbs and garlic in a medium bowl; season.

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