Beetroot, blood orange & pork salad

INGREDIENTS

• 200 grams pork fillet, trimmed 
• 1 baguette, halved lengthwise and then halved crossways 
• 2 Tbsp. olive oil 
• 440 grams pre-cooked baby beetroot, halved 
• 3 blood oranges, peeled and thinly sliced
• 100 grams red cabbage leaves, torn 
• 75 grams mixed salad leaves 
• 8 fresh pitted dates, halved 
• ½ cup pitted kalamata olives, halved 
• 2 Tbsp. pumpkin seeds, toasted
• 2 Tbsp. sunflower seeds, toasted
• 2 tsp. poppy seeds

Orange blossom dressing 

• 2 Tbsp. apple cider vinegar 
• 2 Tbsp. olive oil 
• 1 Tbsp. orange blossom water
• 1 garlic clove, minced 
• 2 tsp. chopped chives

METHOD 

DRIZZLE pork and bread with oil and season with salt and pepper. Cook pork on a lightly oiled heated grill plate, or braai, for 15 minutes or until cooked through. Loosely cover the pork with foil and rest for 5 minutes before thickly slicing. 

GRILL bread for 2 minutes on each side or until golden. Tear bread into large pieces.

TOSS pork, beetroot, blood oranges, red cabbage, salad leaves, dates and olives in a large bowl. 

Orange blossom dressing  Whisk all the ingredients together and season to taste.

POUR dressing over salad and toss to coat. Sprinkle salad with seeds.

TIP:  Apple-cider vinegar is amazing but the fruitiness of raspberry vinegar compliments the orange blossom flavour and grilled pork so well in this zesty salad. This lesser-known vinegar can be bought at specialty food stores.

HANDS-ON TIME 40 min | TOTAL TIME 40 min | SERVES 4 | DAIRY-FREE  |  QUICK & EASY

ALSO SEE CHAR-GRILLED VEGGIE WRAPS RECIPE

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