Pork and Kumra (Sweet Potato) Salad

1. 1

   Preheat oven to 190C (170C fan forced).

2. 2

   Line a baking tray with baking paper.

3. 3

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

4. 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.

5. 5

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

6. 6

   Remove and discard the fate and bones from pork and slice pork thinly.

7. 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.

8. 8

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

9. 9

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

10. 10

    Serve salad with lemon wedges.

11. 11

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

* Per serving · 4 servings · Values may vary.