Porchetta with Balsamic Roasted Grapes - Linley Valley Pork

Ingredients

• 2.5kg boneless pork shoulder, unrolled and skin on (see tip)
• Kitchen string
• 1 ½ tablespoons fennel seeds
• 2 tablespoons olive oil
• 5 garlic cloves, chopped
• ½ teaspoon sea salt flakes
• ½ teaspoon dried chilli flakes
• ¼ cup thyme leaves
• 1 ½ tablespoons rosemary leaves
• 2 tablespoons grated lemon rind
• Leafy green salad, to serve
• 400g seedless purple grapes, stems removed
• Olive oil, for drizzling
• 3 teaspoons caramelised balsamic vinegar or balsamic glaze