Pork Nicoise Salad

Cook Time 20 minutes

Servings 4


1 pork fillet
1 ½ tsp fennel seeds
1 ½ tsp black pepper, freshly cracked
1 tbsp olive oil
6 baby or new potatoes
250g green beans, blanched
1 good handful of Ligurian olives (or any other variety, like Kalamata)
½ punnet of cherry tomatoes, cut in half
2 tsp small capers
2 tbsp olive oil
2 large handfuls of mixed lettuce leaves
4 eggs, hard-boiled
2 tsp grainy mustard
1 clove of garlic, finely mince
1 tbsp white balsamic vinegar (or white wine vinegar)
5 tbsp olive oil
Salt and pepper


Pre heat the oven to 180°C.

Place washed, but not peeled potatoes in a pot of cold water. Bring to the boil and cook for 10-15 minutes or until just cooked. Let cool and then cut into quarters.

For the dressing, gently whisk the mustard, garlic and vinegar in a small bowl. Slowly add the olive oil until well combined. Season the dressing with salt and pepper.

Sprinkle fennel seeds, black pepper and salt on a clean board. Roll the pork fillet in the spices. Heat the olive oil in an ovenproof large frying pan.  Add the pork and sear on each side for 1 minutes. Now place in the oven and bake for 15-20 minutes. Remove from the oven and let rest while assembling the salad.

In a large bowl add the lettuce, beans, olives, tomatoes, olives, capers and potatoes.  Drizzle 2/3 of the dressing on the salad and toss. Arrange the sliced pork on top and drizzle with the remaining dressing.


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