Pan-fried pork with caper, fennel and watercress salad

Method

1. 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.
2. 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.
3. 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.