The rest of the dish is a salad made with strips of raw carrot, diced spring onion, halved piccolo tomatoes (tasty!), two varieties of lettuce leaves (green and purple), plus a couple of spoonfuls of pimiento stuffed olives. I also added a couple of drops of balsamic vinegar.
The salad was drizzled in some olive oil, and stirred together thoroughly. Allowed to cool in the fridge for about ten minutes (if you prefer your salads cold), and then served with the pork meatloaf slices. Dress with a little pepper.
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