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Pork and Spring Pea Salad with Buttermilk Dressing

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Ingredients

Pork Loin
2 tsp Fennel seeds
1/4 cup Extra virgin olive oil
500g Small Baby Potatoes Peeled
150g Fresh or frozen peas
100ml Buttermilk
2 tsp Dijon Mustard
2 tsp White wine vinegar
Wild rocket leaves to serve
Fennel fronds or dill to serve

Pork and Spring Pea Salad with Buttermilk Dressing

  • Medium

Ingredients

Directions

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Steps

1
Done

Toast fennel seed in a dry pan then crush into a powder.

2
Done

Preheat oven to 200°C. Place pork, on a baking paper-lined baking tray and spray with oil. Season with fennel powder and salt. . Bring to room temperature, then roast for 8-10 minutes or until just cooked. Set aside to rest, loosely covered with foil, for 4 minutes.

3
Done

Meanwhile, cook the potatoes, drain and dice into 3cm pieces. Blanch peas in a saucepan of boiling water over high heat for 1 minute. Drain and refresh in cold water.

4
Done

Whisk buttermilk, mustard, vinegar and remaining 2 tbs oil in a bowl
Cut pork up. Divide among plates with potatoes and peas, drizzle over dressing and scatter over fennel fronds and rocket leaves.

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