Pulled pork flatbreads with mango-avocado salsa, pistachio pesto and pickled onions
by GBC Kitchen

Ingredients

Fruit & Vegetables

  • 3 red onions, finely sliced into rounds
  • 2 limes, juiced
  • 2 garlic cloves
  • 1 tbsp of lemon juice
  • 3 tbsp of lemon juice
  • 1 tbsp of lemon zest
  • 2 garlic cloves, grated
  • 2 mangoes, finely diced
  • 2 avocados, finely diced
  • 1 red onion, finely diced
  • 2 garlic cloves, grated
  • 1 jalapeño, seeds removed and finely chopped
  • 1 lime, juiced and zested

Oils & Vinegars

  • 200ml of white wine vinegar
  • 15g of extra virgin olive oil
  • 300ml of vegetable oil
  • 200ml of extra virgin olive oil

Store Cupboard

  • 3 tbsp of caster sugar
  • 1 tsp salt
  • 10 black peppercorns
  • 300g of plain flour
  • 1 tsp salt
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 30g of shelled pistachios
  • 1 pinch of salt, to taste
  • 1 pinch of ground black pepper, to taste
  • 1 tsp preserved lemon brine
  • 1 pinch of salt, to taste

Spices & Dried Herbs

  • 1 tsp yellow mustard seeds
  • 1 handful of fresh coriander, finely chopped
  • 1 handful of fresh coriander, leaves picked

Bakery

  • 125g of sourdough starter

Dairy

  • 120g of whole milk
  • 60g of plain yoghurt

Salad & Fresh Herbs

  • 1 handful of fresh parsley, finely chopped
  • 2 bunches of fresh basil, finely chopped
  • 5g of fresh ginger, grated
  • 300g of romaine lettuce, shredded

Cheese

  • 50g of grated Parmesan

Delicatessen

  • 1 small preserved lemon, rind roughly chopped

Fresh Meat

  • 600g of pulled pork

Cooking Sauces

  • 100g of barbecue sauce
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