Name: Pork, beetroot, lentil and pickled fennel salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 small fennel bulb(s) shaved; 40 ml apple cider vinegar (2tbs); 400 g medallion pork loin steak (Buy 500g), fat trimmed; 1 tsp fennel seeds lightly crushed; 125 g baby spinach leaves; 1 small red onion thinly sliced; 312 g Beetroot, canned in brine, drained (1x450g can), baby variety, cut into wedges; 1 can(s) lentils, canned, rinsed, drained; 1 tbs olive oil; 100 g reduced fat feta cheese crumbled

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Ingredients

fennel bulb(s)

2 small, shaved

apple cider vinegar

40 ml, (2tbs)

medallion pork loin steak

400 g, (Buy 500g), fat trimmed

fennel seeds

1 tsp, lightly crushed

baby spinach leaves

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 can(s)

olive oil

1 tbs

reduced fat feta cheese

100 g, crumbled

Instructions

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.

Pork, beetroot, lentil and pickled fennel salad

Ingredients

Instructions

Notes

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