Preheat the oven to 180'C.
Prepare the pork fillet by removing the sinew. Season with Maldon sea salt.
Heat a frying pan and add a splash of olive oil. Seal the meat on all sides, remove from the pan, paint on the mustard with a pastry brush. Roast the pork in the oven for 5 minutes. Coat the pork with the honey and cook the pork for another 5 minutes to finish cooking. Remove from the oven and allow to rest before serving.
Prepare the broccoli by removing any leaves and trim the tough stalk. Peel and finely dice the shallots and garlic. Pick and chop the parsley. Cut the fennel in half, remove the core and slice thinly. Wash and slice the radishes. Peel and thinly slice the carrot. Wash the romaine lettuce leaves and cut into bite sized pieces. Crush the walnuts.
Cook the broccoli in salted boiling water for one minute.
Heat a saucepan and add half of the olive oil. Sweat the garlic and shallots with salt. Add the sliced fennel, walnuts, sun blushed tomatoes and cook for 2 minutes. Remove from the heat and add carrots, radishes, romaine lettuce leaves and broccoli. Mix these ingredients together, season with salt and then dress with olive oil and lemon juice. Finally add the chopped parsley and the walnuts.
Place the salad neatly in the middle of the plate. Cut the pork into medallions and arrange on top. Drizzle the juice around the salad and serve immediately.
«To make sure the lettuce leaves do not wilt, add them last and make sure the rest of the ingredients are just warm.»