Slow-roasted paprika and fennel pork | Recipes | WW New Zealand

Ingredients

• Brown onion
• 2 medium, cut into wedges
• Pork scotch roast, raw
• 1000 g
• Olive oil
• 1 tbs
• Fennel seeds
• 2 tsp
• Ground paprika
• Chicken stock
• 2 cup(s), (500ml)
• Wholemeal pita bread
• 4 large, (4 x 68g)
• Lebanese cucumber
• 3 medium, cut into ribbons
• Pear(s)
• 2 medium, Corella variety, thinly sliced
• Celery
• 2 stick(s), thinly sliced, leaves reserved
• Fresh mint
• ½ cup(s), leaves
• Fresh coriander
• Pomegranate
• 1 medium, (seeds)
• Lemon juice
• 2 tbs
• Fresh lemon rind
• 2 tsp, finely grated