Pork and pear salad with fennel baked ricotta

Cooking Meat Pork and pear salad with fennel baked ricotta

This quick and easy salad of pork and pear is perfect for a midweek meal when you're pressed for time.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat 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.
  2. Meanwhile, whisk the vinegar, mustard, 1 tablespoon lemon juice and 1 1⁄2 tablespoons remaining oil in a bowl. Season.
  3. Heat 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.
  4. Combine 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.

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250g piece fresh reduced-fat ricotta, coarsely crumbled
2 1⁄2 tbsp extra virgin olive oil
1 small lemon, rind finely grated, juiced
1⁄2 tsp fennel seeds
1 tbsp white balsamic vinegar
1 tsp Dijon mustard
1 packet 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

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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