Pork with kumara cakes and fig, orange and silver beet salad

Instructions

1 Preheat oven to 200°C. Squeeze out as much excess moisture as you can from grated kumara. Combine kumara, spring onions, garlic and eggs in a bowl. Season with black pepper.

2 Heat a pan over medium heat and spray with oil. Add dessert spoonfuls of kumara mixture to pan, pressing down to make a thin cake. Cook for 2-3 minutes on one side, until golden, then turn over and cook other side. Place in a baking dish. Repeat with all remaining kumara mixture, then place kumara cakes in the oven for 10 minutes to finish cooking. Once cooked, remove and set aside, keeping warm.

3 Return pan to heat and spray with oil. Turn heat up to high. Add pork fillets and cook, turning for a few minutes, until golden on the outside. Add to a baking dish lined with baking paper and spoon over the balsamic vinegar. Place in the oven to roast for 15 minutes, until medium rare. Remove from oven and rest for 5 minutes, then slice.

4 While pork is cooking, combine orange, silver beet and figs in a large bowl. Combine ginger, balsamic vinegar, orange juice and olive oil in a jug and stir well to combine. Add feta, pumpkin seeds and dressing to salad. Mix. Serve salad with kumara cakes and pork, with pan juices poured over.