KEEP ON TRACK (per serving)
FAT 53g
CARBS 13g
PROTEIN 41 g
KEEP ON TRACK (per serving)
FAT 5g
CARBS 4g
PROTEIN 2g
WHOLE ROASTED FILLED PORK NECK
SERVES 8
FOR THE FILLING
• salt
• 400 g baby spinach leaves
• 200 g feta cheese, crumbled
• 80g toasted pine nuts or almond flakes
• 4 garlic cloves, chopped finely
• grated zest of 1 lemon
• 30ml (2 tbsp) olive oil
FOR THE PORK NECK
• 1.5 kg deboned pork neck
• salt
• 45ml (3 tbsp) Dijon mustard
• 4 sprigs of rosemary, leaves chopped
• 6 sprigs of thyme, leaves chopped
• 45ml (3 tbsp) olive oil
Bring a large saucepan filled with salted water to the boil and plunge the spinach leaves into it. Cook for 2 minutes or until the leaves just start to wilt. Immediately drain the spinach into a colander and refresh it under cold running water. Press all the
