Pork fillet with bean salad
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.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.