Roasted red onion and double-spiced lean pork make this a winter salad to savour.
- Preheat oven to 180°C. Line a large baking tray with non-stick baking paper. Cut each pear quarter in half lengthways. Arrange the pear and onion, in a single layer, on the lined tray. Spray lightly with olive oil spray. Drizzle over 1 tablespoon of vinegar. Roast in oven for 20 minutes.
- Meanwhile, place the fennel and cumin seeds in a mortar and pound with a pestle until coarsely crushed. Sprinkle over both sides of the pork.
- Heat a non-stick frying pan over medium-high heat. Spray with olive oil spray. Cook the pork for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
- Place the pear, onion and spinach in a bowl. Drizzle over the remaining vinegar. Gently toss until just combined. Thinly slice the pork across the grain.
- Divide the pear mixture among serving dishes and top with the pork. Season with pepper to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set