Pork, Kumara and Mandarin Salad with Orange and Saffron Dressing

Pork, Kumara and Mandarin Salad with Orange and Saffron Dressing

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 11, 2018.
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Pick your mint leaves at the last minute to ensure they stay green and fresh.

Ingredients

Kumara and Mandarin Salad

  • 150g red kumara, cut into 3cm wedges
  • 1 mandarin
  • ½ capsicum
  • ½ Lebanese cucumber
  • ¼ bag rocket
  • 1 tablespoon orange and saffron dressing

Pork Scotch

  • 150g pork scotch (at room temperature)
  • 2 teaspoons pork spice mix

To Serve

  • ½ tablespoon orange and saffron dressing
  • 2 tablespoons picked mint leaves

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare kumara. Preheat BBQ hot plate or grill to medium (if using). Toss kumara on prepared tray with a drizzle of oil and season. Roast for about 20 minutes, until golden and crispy.
  2. Pat pork dry and toss with pork spice mix and a drizzle of oil. Season and set aside. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest.
  3. While pork cooks, peel and separate mandarin into segments; thinly slice capsicum; peel cucumber into ribbons. Place all in a medium bowl, along with rocket.
  4. Slice pork thinly against the grain. Add cooked kumara and first measure of orange and saffron dressing to bowl with salad just before serving. Toss and season.
  5. To serve, arrange kumara and mandarin salad on a plate and top with slices of pork and a drizzle of remaining orange and saffron dressing. Garnish with mint.

Nutritional Information

Energy 1859 kj
444 kcal
Protein 36.9g
Carbohydrate 56.2g
Fat 6.2g