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

Dukkah-spiced pork with lentil, beetroot, feta and rocket salad
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
538cals
Fat
26.8g (9.7g saturated)
Protein
44.2g
Carbohydrates
24.3g (9g sugars)
Fibre
11.7g
Salt
2g
Calories
538cals
Fat
26.8g (9.7g saturated)
Protein
44.2g
Carbohydrates
24.3g (9g sugars)
Fibre
11.7g
Salt
2g

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

Method

  1. 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.
  2.  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.
  3.  Divide the salad among 4 plates. Top with the dukkah pork and serve with a dollop of the seasoned yogurt

Recipe By

 

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