INGREDIENTS

• 600g pork stir-fry strips

• 140g rocket leaves

• 10g sumac

• 800g red chat baby potatoes

• 3 tomatoes

• 2 valencia oranges

• 40g raw macadamia nuts

• 2 tbs olive oil

• 1 tbs extra virgin olive oil

• 1 tbs white wine vinegar

• 2 tsp honey

• 2 tsp dijon mustard

• sea salt and pepper

METHOD

1. Prepare potatoes - Read through the recipe. Heat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potatoes into 1cm thick slices and put on the lined tray. Drizzle with 1 tbs olive oil and season with salt and pepper.

2. Roast potatoes and nuts - Roast the potato for 18 mins or until tender. Add the macadamias to the tray with the potato and roast for a further 2-3 mins until golden.

3. Slice oranges - Meanwhile, put the oranges on a board and using a sharp knife, remove the rind and all outer white pith. Halve the oranges and thinly slice. Cut the tomatoes into thin wedges.

4. Make dressing - Put 1 tbs extra virgin olive oil, 1 tbs white wine vinegar, 2 tsp dijon mustard and 2 tsp honey in a large bowl, season with salt and pepper and stir to combine.

5. Cook pork - Separate the pork stir-fry. Put the pork, sumac and salt and pepper in a bowl and stir to combine. Heat 1 tbs olive oil in a large frypan over high heat. Cook the pork in two batches, stirring, for 2-3 mins until golden and cooked through.

6. Get ready to serve - Add the rocket, tomato, orange, potato, macadamias and pork to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the salad among bowls to serve.