SUMMER SALAD WITH PAN-FRIED PORK

Serves: 4

Prep time: 10 minutes

Cooking time: 15 minutes

Quick, easy and delicious, this salad is the perfect option for your next summer lunch. Preparing this delectable salad is easy, and the nectarines perfectly complement the pork.

INGREDIENTS

• 2 whole pork fillets
• salt, pepper
• 1 cup breadcrumbs
• 2 tablespoons dried sage
• 25ml olive oil
• 1 bag of salad leaves
• 2 nectarines, sliced
• 1 pack of Israeli (mini) cucumbers, sliced
• 1 pack of spring onions, sliced
• to serve, pomegranate pips and raw beetroot shavings

METHOD

1. Pat the fillets dry with kitchen paper.
2. For the sage crumbs: mix the dried sage with the breadcrumbs.
3. Season the fillets with salt and pepper and cover with the sage crumbs.
4. Heat the olive oil in a pan and sauté the fillets over medium heat, frequently turning, until cooked medium to well (pink in the middle).
5. Let the fillets rest for 10 minutes, and then slice.
6. Arrange salad ingredients in a bowl, top with sliced pork, pomegranate and beetroot.
7. Drizzle with your favourite dressing and serve with fresh bread or pitta.