Pork, Kale & Sweet Potato Salad

Toss the sweet potato and red onion in the cumin, half of the olive oil, and some salt and pepper. Arrange in a single layer on the lined oven tray and bake in the oven for 25-30 minutes or until tender.

Meanwhile, to make the dressing whisk the remaining olive oil, wholegrain mustard, honey and lemon juice in a small bowl until well combined. Set aside.

Place the kale in a large bowl and drizzle with extra olive oil. Season well with salt and pepper and then, using your fingers, massage the kale leaves gently to soften. Tip: Massaging kale leaves completely changes their texture and makes them much more enjoyable to eat raw in a salad.

Heat a greased ovenproof medium frying pan over a medium-high heat. Season the pork striploin with salt and pepper and add to the pan. Cook for 3 minutes, turning to cook all sides. Transfer to the oven and cook for 8 minutes or until cooked through (pork can be served blushing). Remove from the oven, place on a plate and cover with aluminium foil. Rest for 5 minutes and then slice.

Add the roast sweet potato, red onion and pepitas to the bowl with the kale and gently toss. Divide the salad between plates, top with the pork slices and drizzle with the honey and mustard dressing.