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Pork and pear salad with fennel baked ricotta
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Effortless pork and pear salad, ideal for busy weeknights.
Ingredients:
  • 250g piece fresh reduced-fat ricotta, coarsely crumbled
  • 2 1⁄382.20 gm extra virgin olive oil
  • 1 small lemon, rind finely grated, juiced
  • 1⁄2 tsp fennel seeds
  • 20.00 ml white balsamic vinegar
  • 5.90 gm Dijon mustard
  • 1 packet (about 450g) Bruemar Pork Loin Steaks with Garlic & Chive Seasoning
  • 2 witlof, leaves separated
  • 30g baby salad leaves
  • 1 red pear, core removed, thinly sliced
  • 1⁄2 small red onion, thinly sliced
  • 400g can brown lentils, rinsed, drained
Instructions:
  • 1. Preheat the oven to 200°C/180°C fan forced and line a baking tray with baking paper. 2. Spread ricotta on the prepared tray and drizzle it with 2 teaspoons of oil. 3. Season the ricotta and sprinkle with lemon rind and fennel seeds. 4. Bake for 12 minutes or until golden brown.
  • In a bowl, combine vinegar, mustard, 1 tablespoon lemon juice, and 1 1⁄2 tablespoons of oil. Season to taste.
  • Heat the remaining oil in a large non-stick pan over medium heat. Sear the pork, turning occasionally, for 6-7 minutes until cooked through. Let it rest for 3 minutes, then slice.
  • In a large bowl, mix together witlof, salad leaves, pear, onion, lentils, ricotta, pork, and half of the dressing. Toss well to combine. Divide the mixture among plates and drizzle with the remaining dressing before serving.

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