Lemon Honey Pork

Steps

1. Preheat oven to 210°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to mediumhigh (if using). Prepare lemon. Dice kumara 1cm, toss with oil on prepared tray and season. Roast for about 20 minutes, until tender.
2. Finely dice red onion and finely chop parsley. Set aside in a small bowl.
3. Place all lemon honey pork ingredients in a bowl (except oil and honey). Season, toss pork to coat and set aside.
4. In a medium bowl, whisk together vinaigrette, yoghurt and lemon juice. Roughly chop lettuce; grate carrot; thinly slice apple and capsicum; very thinly slice red onion (if using). Add all to bowl with dressing and toss well to combine. Season to taste.
5. Heat a medium, dry fry-pan on medium heat. Spray pan with oil and cook pork for 3-4 minutes, turn, then cook a further 4 minutes, until just cooked through or cooked to your liking. Remove pan from heat and drizzle honey over pork. Quickly turn pork in pan to coat then set aside, covered, to rest. Alternatively, cook on BBQ.
6. Add kumara to bowl with onion and parsley, lightly crush, crumble in feta and fold together. Season to taste.
7. Thinly slice lemon honey pork against the grain, reserving resting juices.
8. TO SERVE place apple salad and kumara feta crush on a plate. Top with lemon honey pork and drizzle over resting juices, if desired. Dollop with yoghurt.