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
Nutrition (per serving)
- Calories
- 393 kcal
- Protein
- 29.9 g
- Carbohydrate
- 20.7 g
- of which sugars
- 10.7 g
- Fat
- 19.4 g
- of which saturates
- 3.6 g
- Fibre
- 5.6 g
- Salt
- 0.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
Core and julienne the apples. Toss with cider vinegar and a pinch of salt for a quick slaw.
- 4
Whisk together wholegrain mustard, remaining olive oil, remaining cider vinegar and a pinch of salt for the dressing.
- 5
Arrange mixed leaves on a platter. Top with warm celeriac, pulled pork and apple slaw. Drizzle with mustard dressing and scatter with parsley.
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