Pulled Pork with Roasted Baby Kumara and Chimichurri Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara and first measure of Mexican spice mix on prepared tray with a drizzle of oil. Season with salt and pepper and cook for 20–25 minutes until tender and crispy.
3. While kumara is cooking, thinly slice first measure of red onion; remove core and seeds from capsicum and slice 1cm; roughly chop first clove of garlic. Heat a drizzle of oil in a fry-pan on medium heat and cook onion, capsicum and garlic for 2–3 minutes until softened.
4. Add second measure of Mexican spice mix and pulled pork to pan and cook for 1–2 minutes until fragrant. Add black beans, sweet chilli sauce and water and cook a further 2–3 minutes until sauce has thickened. Season to taste with salt and pepper.
5. While pulled pork cooks, prepare the salad. Mince second clove of garlic and finely dice second measure of red onion until you have 3 tablespoons worth. Place both in a medium bowl with first measure of coriander, vinegar and a drizzle of olive oil and whisk until combined.
6. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Dice avocado 1cm and slice tomatoes 1cm. Add to bowl with dressing and toss to combine. Season to taste with salt and pepper. In a small bowl, combine chipotle sauce and sour cream.
7. Divide roasted baby kumara between plates, spoon over pulled pork and top with Chimichurri salad. Serve with a dollop of chipotle sour cream on the side and sprinkle over spiced petitas. Garnish with remaining coriander.