Pork & Kumara (Sweet Potato) Salad

Step 1: Preheat oven to 190C (170C fan forced).

Step 2: Line a baking tray with baking paper.

Step 3: Toss kumara with half the oil and salt and pepper and place on prepared tray and bake for 20 minutes or until tender.

Step 4: Meanwhile, brush pork with remaining oil and heat a medium frying pan over moderate heat and add pork and cook for 3 to 4 minutes each side or until browned and cooked.

Step 5: Transfer pork to a heatproof plate and cover with foil and rest for 5 minutes.

Step 6: Remove and discard the fate and bones from pork and slice pork thinly.

Step 7: Cook noodles in a medium saucepan of boiling water for 3 minutes or until tender and drain and rinse under hot water, drain and place in a large bowl.

Step 8: Add kumara, pork, cucumber, coriander and mint to the noodles.

Step 9: Whisk juice, chili sauce and fish sauce in a jug and pour over pork mixture and toss to combine.

Step 10: Serve salad with lemon wedges.

Step 11: VARIATIONS - use parsley or basil instead of coriander or try hokkien noodles instead of rice vermicelli.