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Dukkah-spiced pork with lentil, beetroot, feta and rocket salad

Name: Dukkah-spiced pork with lentil, beetroot, feta and rocket salad
Yield: Serves 4
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

Published: 14 Jan 19
Updated: 18 Mar 24

Dukkah-spiced pork works wonderfully with lentils, beetroot and feta in this quick and easy salad recipe. Make it for dinner and any leftovers can be eaten the next day for lunch.

Easy
November 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

Dukkah-spiced pork works wonderfully with lentils, beetroot and feta in this quick and easy salad recipe. Make it for dinner and any leftovers can be eaten the next day for lunch.

Gluten-free recipes

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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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

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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Published: 14 Jan 19
Updated: 18 Mar 24

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