Angela Hartnett's pork, chicory and mustard seed salad recipe

Pork fillet works beautifully, but this dish is also great with leftover roast pork. I love the sharpness of the chicory and the smoky flavour from the nuts. If you want some extra carbs, pair it with bread or cooked new potatoes. (Serves 4) Dash of groundnut oil 25g butter 400g pork fillet cut to fit the pan 1 tsp mustard seeds, crushed 100ml olive oil 2 spring onions, sliced 25ml white wine vinegar 2 yellow chicory, sliced lengthways 1 tardivo or radicchio sliced lengthways 1 tbsp flat leaf parsley, chopped 1 tsp salted smoked almonds, chopped Put a splash of groundnut oil in a frying pan on a medium heat. Add the butter and heat until it starts to foam. Season the pork with salt and pepper, colour in the pan for three minutes until caramelised on the outside. Place the pork in the oven at 200C for five to nine minutes, depending on how well done you want them. Test they are cooked through by pricking, then set aside to rest for a few minutes. Combine the mustard seeds, spring onions, olive oil and vinegar, and beat together. Put the salad leaves in a bowl. Slice the pork over the top and add the dressing. Sprinkle the parsley and almonds in, mix well and check the seasoning before serving. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett