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