PORK, BEETROOT MASH & BRUSSELS SPROUT SALAD
SERVES 4 PREP + COOK 45 MINS
• 500g baby beetroot, trimmed, chopped coarsely • 1 sweet potato, chopped coarsely • 1 tbsp olive oil • 4 pork mid-loin chops • 1 cup pouring cream • 100g gorgonzola cheese • 300g brussels sprouts, trimmed, shredded • 50g small red-veined sorrel leaves • ¼ cup hazelnuts, roasted, chopped coarsely MUSTARD DRESSING
• 1 tbsp wholegrain mustard • 1 tbsp extra-virgin olive oil • 2 tsp lemon juice 1 Boil or microwave beetroot and sweet potato, separately, until tender, drain. Place in a large bowl, mash to combine. Season.
2 Meanwhile, heat oil in a large frying pan over high heat, cook pork 5 mins each side or until cooked through. Remove from pan, cover…
