Pork, beetroot, lentil and pickled fennel salad
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Serving this pork dish with a pickled fennel salad adds a tasty crunch and a tang of flavour.
Ingredients
Fennel
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
Instructions
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.
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