Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

1 sourdough loaf, torn into small pieces

½ cup (125ml) extra virgin olive oil

1 cup basil leaves, plus extra to scatter

2 tbsp lemon juice

500g mixed heirloom tomatoes, roughly chopped

250g leftover roast pork, thinly sliced

2 Granny Smith apples, cored and thinly sliced into sticks

2 small red onions, thinly sliced

Method

Step 1
Preheat the oven to 180°C.
Toss the torn sourdough bread with olive oil, then roast it in the oven for about 20 minutes, or until golden brown and crispy.

Step 2
In a mortar and pestle, crush half of the tomatoes, red onion, basil, and some olive oil until they soften and bruise slightly.
Transfer this to a bowl, then add the remaining fresh tomatoes, red onion, basil, apples, olive oil, salt, and pepper.
Toss everything together.

Step 3
Once the bread is ready, add half of the roasted sourdough to the salad and toss it through, allowing it to soak up the juices.
To serve, layer the slices of pork on a plate, spoon the salad on top, and scatter a few extra pieces of roasted bread for garnish.
Enjoy!