Pork Scotch with Roasted Kumara and Mandarin

Steps

1. Preheat oven to 220oC. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Dice kumara 2cm and carrot 1cm. Season and toss on prepared tray with a drizzle of oil. Roast for about 25 minutes, until golden and crispy.
2. Pat pork dry, season, and coat with pork scotch spice mix. Heat a drizzle of oil in medium fry-pan on medium heat. Cook pork for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest.
3. Cut broccoli into small florets and cook in pot of boiling water for about 2 minutes, until bright green. Drain well and place in a large bowl. Separate mandarin into segments; finely dice cucumber; pick mint leaves. Place in a medium bowl along with mint. Drizzle with vinegar and set aside.
4. Crumble feta into a small bowl and whisk in milk and second measure of orange and saffron dressing until smooth. Season to taste.
5. Slice pork thinly against the grain. Add roasted kumara and carrot and first measure of orange and saffron dressing to bowl with broccoli just before serving. Toss to combine and season to taste.
6. To serve, divide vegetables between plates and top with slices of pork. Drizzle over feta whip and garnish with mandarin, cucumber and mint.