====== Carrots and Zucchini over Romesco ======
{{tag>Recipe Carne LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Pork butt |
|  1  | ea | Zucchini (175 g) |
|  2  | small | Carrots (130 g) |
|  1  | cup | [[recipes:tangy-romesco|Tangy Romesco]] |
|  1  | tbsp | [[recipes:pepita-dukkah|Pepita Dukkah]] |
|  1  | tbsp | [[recipes:sherry-vinaigrette|Sherry Vinaigrette]] |
|  2  | cups | Arugula (60 g) |

  - Prep
    - Cut pork into strips or small bite sized pieces.  Season with salt and pepper and set aside
    - Cut zucchini into bite sized pieces
    - Cut carrot into quarter inch thick pieces
    - Clean and dry arugula
  - Cook
    - Cook the pork butt in a hot oiled pan for 4 minutes (2 minutes to brown, then stir occasionally for 2 more minutes until no pink is visible).  Remove from pan.
    - In same pan, add the zucchini and carrots.  Cook until crisp-tender (2 to 4 minutes)
    - Plating
      - Smear a thin layer of romesco
      - Top with vegetables
      - Sprinkle on dukkah
      - Top with pork
    - Salad
      - Toss the arugula with the sherry vinaigrette immediately before serving