Pork, beetroot, lentil and pickled fennel salad
2 small, shaved
Apple cider vinegar
40 ml, (2tbs)
Pork medallion or loin steak, raw
400 g, (Buy 500g), fat trimmed
1 tsp, lightly crushed
1 small, thinly sliced
Beetroot, canned in brine, drained
312 g, (1x450g can), baby variety, cut into wedges
Lentils, canned, rinsed, drained
1 400g can
Reduced fat feta cheese
100 g, crumbled
- Combine fennel and vinegar in a large bowl. Stand for 10 minutes.
- Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Rub pork with crushed fennel seeds. Season with salt and pepper. Cook pork for 3-4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Set aside for 5 minutes to rest before thinly slicing.
- Add spinach, onion, beetroot, lentils and oil to fennel mixture and toss to combine. Add feta and sliced pork to salad and toss to combine.