This quick and easy salad of pork and pear is perfect for a midweek meal when you’re pressed for time.
Ingredients
- 250g piece fresh reduced-fat ricotta, coarsely crumbled
- 2 1⁄2 tablespoons extra virgin olive oil
- 1 small lemon, rind finely grated, juiced
- 1⁄2 teaspoon fennel seeds
- 1 tablespoon white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 packet (about 450g) Bruemar Pork Loin Steaks with Garlic & Chive Seasoning
- 2 witlof, leaves separated
- 30g baby salad leaves
- 1 red pear, core removed, thinly sliced
- 1⁄2 small red onion, thinly sliced
- 400g can brown lentils, rinsed, drained
Method
- Step 1Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place ricotta on prepared tray. Drizzle with 2 teaspoons of the oil. Season. Sprinkle with lemon rind and fennel seeds. Bake for 12 minutes or until golden.
- Step 2Meanwhile, whisk the vinegar, mustard, 1 tablespoon lemon juice and 1 1⁄2 tablespoons remaining oil in a bowl. Season.
- Step 3Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the pork, turning, for 6-7 minutes or until just cooked through. Set aside for 3 minutes to rest. Slice pork.
- Step 4Combine the witlof, salad leaves, pear, onion, lentils, ricotta, pork and half the dressing in a bowl. Toss to combine. Divide among plates. Drizzle with remaining dressing.
Nutrition
1824 kj
Energy
21g
Fat Total
5g
Saturated Fat
6g
Fibre
37g
Protein
19g
Carbs (total)
All nutrition values are per serve
Notes
Try replacing the witlof with wedges of baby cos lettuce for a milder flavour.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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