Pork Steaks with Root Veggie Colcannon and Warm Tomato Vinaigrette

Steps

1. a large pot of salted water to the boil.
2. Cook swede in pot of boiling water for 5 minutes. Add kumara and cook for a further 15 minutes, until very soft. Drain.
3. While swede and kumara are cooking, finely shred cabbage, until you have 3–4 cups worth; roughly chop spinach. Melt butter in a fry-pan on medium heat. Cook cabbage and a pinch of salt for 3–4 minutes until softened. Stir through spinach until wilted then remove from pan.
4. Pat pork dry with paper towels and season with salt and pepper. Heat oil in same pan on medium-high heat for 2–3 minutes each side, until golden brown and just cooked. Remove from pan and cover with foil to rest for 2–3 minutes then slice.
5. In a bowl, combine all warm tomato vinaigrette ingredients. Add to same pan on medium heat. Cook for 1–2 minutes, until tomatoes are hot through then turn off heat. Season with salt and pepper. Gently stir through any resting juices from pork.
6. Mash swede and orange kumara with milk. Add cooked cabbage, spinach, and salt and mix to combine. Season to taste with pepper.
7. Divide root veggie colcannon between plates. Top with pork and warm tomato vinaigrette.