Ingredients
- 600g pork fillet
- olive oil cooking spray
- fennel fronds, to serve
Fennel, citrus and olive salad
- 2 tablespoons olive oil
- 2 teaspoons caster sugar
- 2 ruby red grapefruit, peeled
- 2 oranges, peeled
- 2 medium fennel bulbs, trimmed
- 1/2 cup pitted black olives
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place pork in a shallow, ovenproof dish. Spray with oil. Season with salt and pepper. Roast for 20 to 25 minutes or until cooked through. Cool. Thinly slice.
- Step 2Meanwhile, make salad: Whisk oil and sugar together in a bowl. Segment grapefruit and oranges into bowl. Using a vegetable peeler, shave fennel. Add fennel and olives to grapefruit mixture. Season with salt and pepper. Toss to combine.
- Step 3Divide salad between bowls. Top with pork and fennel fronds. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1527 kj
Energy
14g
Fat Total
3g
Saturated Fat
7g
Fibre
37g
Protein
142mg
Cholesterol
280.25mg
Sodium
18g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Sue Ferris
- Publication: Super Food Ideas
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