Pork and olive salad

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The rich flavour of the dressing comes from fried pork fat, the kind of melted fat you have left over from roasting a joint of pork. So save the fat next time you roast.

Ingredients

• 2 slices pork (such as leftovers from roast pork shoulder)
• handful of rocket

For the dressing

• fat from leftover pork rind
• 1 lemon, juice only
• 5 pitted green olives, sliced

Preparation method

1. Fry the leftover rind fat in a pan for five minutes. Squeeze the juice of one lemon into the pan and slide in the sliced olives. Dress the rocket leaves with the contents of the pan and serve with the leftover pork slices.