- 1 tbsp olive oil
- 500g pork tenderloin, sliced into 2cm medallions (about 12)
- 2 tsp fennel seeds
- 1 fennel bulb, finely sliced
- 1 tbsp capers, drained and rinsed
- 2 oranges, peeled and sliced into rounds
- 225g pack ready-cooked quinoa
- Juice of ½ lemon
- 2 tbsp walnut oil
- 2 tbsp extra-virgin olive oil
- 100g bag watercress
- In a large frying pan, heat the olive oil over a medium-high heat. Season the pork medallions and sprinkle with the fennel seeds. Fry for 8-10 minutes, turning once, until just cooked. Set aside to rest.
- Meanwhile, put the sliced fennel in a salad bowl and add the capers. Add the orange slices to the bowl along with the cooked quinoa and gently toss to combine.
- Whisk the lemon juice with the walnut and olive oils and season well. Toss the watercress and the dressing with the other salad ingredients, then serve alongside the pork medallions.
- Next time, griddle slices of halloumi instead of the pork and sprinkle the fennel seeds over the salad.