Pork Orecchiette & Pangrattato

• Meanwhile, finely chop garlic and brown onion. Roughly chop semi-dried tomatoes and silverbeet. Roughly chop roasted almonds. Thinly slice cucumber into half-moons. Set aside.

If you've swapped to pork mince, cook pork mince in the same way as the plant-based mince. --------------CCM TEXT--------------• • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until slightly softened, 2-3 minutes. • Add carrot and pork mince, breaking up with a spoon, until browned, 3-4 minutes. • Stir through passata, reserved pasta water and tomato & herb seasoning. Reduce heat to medium add silverbeet and simmer until slightly thickened, 2-3 minutes. Stir through the plant-based butter. Add cooked orecchiette to pan and toss to coat. Season to taste. • Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves, semi-dried tomatoes and cucumber. Toss to coat.