Roasted Iberico Pluma
With roasted vegatables and tomatoes
Ingredients
500 grams Iberico pluma 1 bunch of carrots 1 pcs green zucchini 1 pcs yellow zucchini 1 pcs eggplant 250 grams mini sweet honey tomatoes 1 dl extra virgin olive oil 2 cloves of garlic Green shiso cress
Preparation
1. Clean the meat, rub with coarse sea salt, pepper and olive oil. Roast on a cast-iron grill grate on the Big Green Egg over direct fire until golden brown and crispy all over. Move the meat to the highest level to let it rest.
2. Peel the carrots and cut them in half lengthwise, drizzle with olive oil, salt and pepper and roast on a cast iron grill on the Big Green Egg over direct fire, move to the highest level to keep warm.
3. Cut the green zucchini, the yellow zucchini and the eggplant lengthwise into thin strips and sprinkle with olive oil, salt and pepper.
4. Grill a diamond pattern on both sides on the zucchini and eggplant strips on the cast iron grid over direct fire on the Big Green Egg, move to the highest level to keep warm.
5. Drizzle the tomatoes on the truss with olive oil, salt and pepper and allow to brown slightly on the cast iron grid, then move to the highest level to keep warm.
6. Heat the 1 dl olive oil together with 2 cloves of finely chopped garlic in a small pan on the grid of the Big Green Egg until the garlic is golden brown.
7. Carve the pluma and sprinkle with salt and pepper. Meanwhile, arrange the vegetables in long strings on the plates, arrange the meat in between.
8. Divide the carrots over the dishes. Finish with a few tomatoes (cut these loose with scissors and leave the green crown). Garnish with green shiso cress. Drizzle generously with olive oil and garlic over the dish and enjoy.