Warm Roasted Celeriac & Pulled Pork Salad with Apple Slaw

Ingredients

• 500 g pork tenderloin
• 600 g celeriac
• 2 apple
• 1 tsp fennel seeds
• 2 tbsp wholegrain mustard
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• 80 g mixed leaves
• 15 g fresh flat-leaf parsley

Method

1. 1

   Preheat the oven to 200°C. Rub the pork tenderloin with fennel seeds, 1 tbsp olive oil, salt and pepper. Roast for 25–30 minutes until cooked through. Rest 5 minutes, then pull apart with two forks.

2. 2

   Peel the celeriac and cut into 2cm cubes. Toss with 2 tbsp olive oil and seasoning. Spread on a baking tray and roast alongside the pork for 30 minutes until golden.

3. 3

   Core and julienne the apples. Toss with cider vinegar and a pinch of salt for a quick slaw.

4. 4

   Whisk together wholegrain mustard, remaining olive oil, remaining cider vinegar and a pinch of salt for the dressing.

5. 5

   Arrange mixed leaves on a platter. Top with warm celeriac, pulled pork and apple slaw. Drizzle with mustard dressing and scatter with parsley.