Pork, mango and herb salad
Lean pork fillet
400 g, fat trimmed, (buy 500g)
3 tsp, crushed
¼ cup(s), (60ml)
1 clove(s), crushed
1 medium, thinly sliced
1 medium, peeled, thinly sliced
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pork on prepared tray and lightly spray with oil. Rub with crushed fennel seeds, then bake for 20 minutes or until cooked. Cover with foil. Allow to rest for 5 minutes before thinly slicing.
- Meanwhile, whisk juice, oil, honey and garlic together in a small bowl. Season with salt and freshly ground black pepper.
- Combine pork, avocado, mango, mint, rocket and watercress in a large bowl. Drizzle with honey dressing, tossing gently to combine. Transfer to a shallow and wide serving bowl and serve.