Herb-crusted pork with kumara and pea salad

Instructions

1 Combine fresh herbs on a chopping board. Arrange in a thin layer and season with cracked black pepper. Roll pork fillet in herb mixture to coat evenly on all sides.

2 Spray a large frying pan with oil and set over a medium heat. Cook pork, turning occasionally, for 12-15 minutes or until pork is browned and cooked. Remove pork from heat and lightly cover with tinfoil and leave to rest for 5 minutes. Cut pork in thick slices and set aside.

3 Meanwhile, steam kumara for 6-8 minutes or until just tender. Transfer kumara to a heatproof bowl. Add peas and onion. Stir lemon juice and yoghurt to combine then pour mixture over warm vegetables and toss gently.

4 Serve pork on a bed of spinach with kumara and pea salad.