Quick, easy and delicious, this salad is the perfect option for your next summer lunch. Preparing this delectable salad is easy, and the nectarines complement the pan-fried pork perfectly.
Summer salad with pan-fried pork
Ingredients
- 2 whole pork fillets
- salt, pepper
- 1 cup breadcrumbs
- 2 tablespoons dried sage (sse tip)
- 25ml olive oil
- 1 bag of salad leaves
- 2 nectarines, sliced
- 1 pack of mini cucumbers, sliced
- 1 pack of spring onions, sliced
- To serve, pomegranate pips and raw beetroot shavings
Instructions
1
Pat the fillets dry with kitchen paper.
2
Season with salt, pepper, and cover with sage crumbs.
3
Heat the olive oil in a pan and sauté the fillets over medium heat, frequently turning, until cooked medium to well (pink in the middle).
4
Let the fillets rest for 10 minutes, then slice.
5
Arrange salad ingredients in a bowl, top with sliced pork and top with pomegranate and beetroot.
6
Drizzle with your favourite dressing and serve with fresh bread or pita.
Notes
***For the sage crumbs Mix the dried sage with the breadcrumbs.
Also See:
Recipe and image: SA Pork
