warm salad of pork fillet + smashed potatoes

makes 4 servings

WHAT YOU NEED

• 2 tbsp virgin olive oil
• 1 tbsp fresh sage leaves, chopped
• 3 cloves garlic, finely grated
• 600 g pork fillet
• 450 g small désirée potatoes, unpeeled & par-boiled for 10 mins
• 1 medium red onion, cut into wedges
• 4 slices prosciutto
• 2 1/2 tbsp virgin olive oil, extra
• 1 1/2 tbsp fig balsamic vinegar
• 1 tsp seeded mustard
• wild rocket leaves

HOW TO MAKE

Preheat oven to 190°C.

Mix the 2 tbsp oil with the sage and garlic and rub a little of this over the pork.

Gently crush the par-boiled potatoes, leaving the skin on, then toss in the sliced onion and the remaining garlic and oil mix. Scatter this onto a baking tray and roast for 20-30 minutes, turning occasionally.

Heat a frying pan over medium heat and cook the pork fillet for a few minutes until browned all over. 

Season with sea salt and cracked pepper. Remove the pork and set aside, tightly wrapped in foil.

Add the slices of prosciutto to the tray of potatoes to crisp up in the final 10 minutes of roasting.

Meanwhile make the dressing by whisking the 2 ½ tbsp oil, fig balsamic and mustard together.

To serve, scatter some rocket over the plate, top with the smashed potatoes and then slice the pork over this. Scatter a few more rocket leaves then drizzle over the dressing.

Lightly crush the crisp prosciutto over the salad.