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Photo of Pork, beetroot, lentil and pickled fennel salad by WW

Pork, beetroot, lentil and pickled fennel salad

Total Time
20 min
10 min
10 min
Serving this pork dish with a pickled fennel salad adds a tasty crunch and a tang of flavour.



2 small, shaved

Apple cider vinegar

40 ml, (2tbs)

Pork medallion or loin steak, raw

400 g, (Buy 500g), fat trimmed

Fennel seeds

1 tsp, lightly crushed

Baby spinach

125 g

Red onion

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

Olive oil

1 tbs

Reduced fat feta cheese

100 g, crumbled


  1. Combine fennel and vinegar in a large bowl. Stand for 10 minutes.
  2. 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.
  3. 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.


SERVING SUGGESTION: Crusty sourdough bread.