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Dukkah-spiced pork with lentil, beetroot, feta and rocket salad
- Published: 14 Jan 19
- Updated: 18 Mar 24
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Ingredients
- 4 tbsp dukkah (available from the spice section of larger supermarkets)
- 450g British free-range pork tenderloin, sliced into 8 even pieces
- 3 tbsp extra-virgin olive oil, plus an extra drizzle
- 1 tbsp lemon juice
- 250g pouch ready-to-eat puy lentils (we used Merchant Gourmet)
- 300g pack cooked beetroot (not pickled), cut into chunks
- 175g feta, crumbled
- Bunch fresh mint, roughly chopped
- 3 handfuls rocket leaves
- 4 tbsp full-fat natural yogurt, seasoned with salt and black pepper
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Rub the dukkah all over the pork with a drizzle of olive oil (see tip), put on a foil-lined baking tray and cook in the oven for 6-8 minutes until cooked through. Set aside to rest for a few minutes.
- Meanwhile, whisk together the 3 tbsp oil, lemon juice and plenty of seasoning in a large bowl. Add the lentils, beetroot, feta, mint and rocket, then toss to coat all the salad ingredients in the dressing.
- Divide the salad among 4 plates. Top with the dukkah pork and serve with a dollop of the seasoned yogurt
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- Recipe from November 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 538cals
- Fat
- 26.8g (9.7g saturated)
- Protein
- 44.2g
- Carbohydrates
- 24.3g (9g sugars)
- Fibre
- 11.7g
- Salt
- 2g
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