Sweet Potato, Egg, Pork and Beet Salad Recipe

Sweet Potato, Egg, Pork and Beet Salad,  A delicious way to use up leftover pork roast, sweet flavours balance well with the bitterness of the salad leaves.

Serves 4

• 2lb. sweet potato, peeled and diced
  
• Salt
• 4 heads Belgian endive
• 5 eggs, hard cooked
• 1lb. pickled young beets
• 6oz. cold pork roast, sliced

DRESSING

• 5tbsp. peanut or sunflower oil
• 2tbsp. white-wine vinegar
• 2tsp. Dijon mustard
• 1tsp. fennel seeds, crushed

• Bring the sweet potato to a boil in salted water and cook for 15 minutes or until soft.
• Drain and allow to cool completely.
• To make the dressing, combine the oil, vinegar,  mustard and fennel seeds in a screw-top jar and shake.
• Separate the Belgian endive leaves and arrange around the edge of 4 serving plates.
• Dress the sweet potato and spoon over the salad leaves.
• Shell the hard-cooked eggs. Slice the eggs and beets and arrange to make an attractive border.
•  Cut the pork into 1½ in fingers, toss with dressing, and pile into the center and serve.