Pork, apple and mint salad
Trimmed pork medallion steak
320 g, (Buy 400g)
1 medium, shaved, fronds reserved
Green apple, unpeeled
2 medium, cut into matchsticks
Apple cider vinegar
Mixed salad leaves
120 g, baby leaves
1 individual, thinly sliced
⅓ cup(s), (40g), toasted
1 medium, cut into wedges to serve
- Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Season pork with salt and pepper and cook for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover pork with foil and set aside to rest for 2–3 minutes before thinly slicing.
- Meanwhile, combine shaved fennel and apple in a large bowl. Add vinegar, juice and remaining oil and toss to coat.
- Add salad leaves and celery to fennel mixture and toss to coat. Season with salt and pepper. Top salad with sliced pork and sprinkle with pecans, mint and reserved fennel fronds. Serve with lemon wedges.