Ingredients

• 1 tablespoon olive oil
• 2 point pork rack, trussed
• 1 pork cutlet
• Sea salt flakes
• Braised vegetables
• 2 bunches yellow and purple baby carrots, peeled and trimmed
• 2 eschalots, peeled and roughly chopped
• 1 fresh globe artichoke heart, quartered, choke removed
• 2 tablespoons extra virgin olive oil
• 200ml water

• 6-8 fresh medjool dates, torn and pips discarded

• 3-4 tablespoons hazelnut oil
• 2-3 tablespoons date vinegar
• 1 tablespoon date puree
• Boiled farro, to serve
• ¼ cup pepitas (pumpkin seeds), roasted, to serve
• Basil cress, to serve

Add to Shopping List

Method

1. Preheat oven to 200°C.

2. Heat oil in a large frying pan over a high heat. Season pork cutlet and pork rack with sea salt. Place in the hot pan and seal well on all sides. Transfer to a roasting tray and roast for 4-5 minutes for the cutlet and 15-20 minutes for the rack or until cooked to your liking. Remove and allow to rest for 5-7 minutes. Remove string from rack.

3. For braised vegetables, place vegetables in a large frying pan with a lid with oil and enough water to coat the bottom of the pan to about 1cm, bring to a simmer, cover and cook until tender. Drain.

4. For date puree, bring a saucepan half full of water to the boil and poach dates to soften. Drain well, transfer to a chopper attachment of a stick blender and process to a smooth paste. Pass through a fine sieve.

5. For vinaigrette, whisk oil with vinegar and date puree. Season with salt and pepper. Dress drained vegetables with a little vinaigrette.

6. To serve, spread a spoonful of puree over a serving plate and place rack on top. Arrange whole dates, vegetables and spoon over a drizzle of dressing. Serve with farro, pepitas and basil cress. 

N.B. If you can’t find date vinegar you can make it. Pit 12 fresh dates and blend to a puree with 250ml warm malt vinegar. Leave at room temperature for 1-2 days to infuse, strain, discard solids.