You should make friends with salads. Katie and Giancarlo Caldesi come up with many inspired ways to love leaves in their new book, Around The World In World in Salads. This is one of my favourites.
Peach & lentil salad with pork tenderloin
- 1 Tbsp Fennel seeds
- 1 Clove Garlic (finely chopped)
- 1 Tsp Sea Salt
- 600 G Pork Tenderloin
For the Dressing
- 1 Lemon (Juice Of)
- 4 Tbsps Oive Oil
- Sea Salt and Ground Black Pepper (to taste)
For the Salad
- 1 can Lentils (390 g rinsed and drained)
- 60 g soft dried prunes (roughly chopped)
- 2 Tbsps Parsley (finely chopped)
- 75 g Spinach (Kale, Rocket or Mustard Leaves)
- 2 peaches (stoned, skin on and each one cut into 12 slices)
- 2 Tbsps Fennel or Dil (chopped)
- Prepare all your ingredients.
- Crush the fennel seeds using a pestle and mortar and sprinkle them over a piece of baking parchment with the garlic and salt. Trim any tough silverskin from the tenderloin and roll it in the garlic, salt and crushed fennel seeds on the paper. Roll up in the parchment, place on a plate and transfer to the fridge for at least 20 minutes and up to a day.
- Preheat the oven to 180C. Remove the pork from the fridge to come to room temperature while you make the salad.
- For the dressing; combine the lemon juice and oil in a bowl and season to taste.
- For the salad; mix the lentils, prunes and parsley together, add half the dressing and toss to combine keep the remaining dressing for the last minute before serving. Arrange the lentils on a large platter with the leaves, peach slices and dill.
- Heat the oil in a large non-stick frying pan and when hot brown the pork all over to seal in the juices. Transfer to a roasting tin and cook for 12-15 minutes or until it is firm to the touch. Remove from the oven and set aside, covered to rest for 10 minutes. Cut into 1cm slices and arrange the slices on top of the lentils with any cooking juices and the reserved dressing poured over the top. Serve straight away.