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Pork fillet with bean salad

Pork fillet with bean salad
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Pork fillet with bean salad

Ingredients

  • 750g pork fillet
  • 1 tablespoon fennel seeds
  • 400g can kidney beans, drained, rinsed
  • 150g baby green beans, blanched
  • ½ cup coarsely chopped parsley
  • 100g soft goat's cheese, crumbled
  • 2 tablespoons extra virgin olive oil
  • lemon wedges, to serve
  • Kj 1705, fat 18g, sat fat 5g.
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Method

  1. Place pork fillet in a shallow bowl with fennel seeds. Turn to coat all over, season and set aside for 5 minutes.
  2. Meanwhile, toss together kidney beans, green beans, parsley and goat's cheese. Drizzle with oil and season.
  3. Preheat a lightly greased chargrill on high. Cook pork for 3-4 minutes each side, until browned and cooked through. Rest for 5 minutes before slicing. Serve with bean salad and lemon wedges.
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