Food for thought – Barbecued Aromatic Pork with Seasonal Leaves

Barbecued Aromatic Pork with Seasonal Leaves, Radish Tzatziki, Tomato, Fennel and Cucumber Salad with Minted New Potatoes

Pork, tomato and lettuce recipe



Recipe feeds one person

    100g (average portion) lean pork steak
    0.5g (¼ teaspoon) fennel seeds
    3g (1 clove) garlic
    2g sprig (one tablespoon) fresh rosemary
    3g (1 teaspoon) olive oil
    100g (2 heaped tablespoons) tzatziki
    24g (3) radish, finely sliced into thin strips
    85g (medium) tomato, sliced
    36g (6 slices) cucumber, sliced
    40g (1/6 bulb) fresh fennel, finely sliced
    1g ( 1 teaspoon) fresh basil leaves
    5g (1 teaspoon) balsamic vinegar
    120g (3) new potatoes, boiled
    1g (1 teaspoon) fresh mint for garnish
    40g (large bowl) seasonal salad leaves e.g. rocket


Crush the fennel seeds and garlic together, rub into the pork and leave in a cool place to marinade for at least one hour.

Boil or steam the new potatoes and garnish with fresh mint leaves for serving. Mix the radish with the tzatziki and set aside in a cool place until ready to serve.

Arrange the tomato, cucumber and fennel surrounded by the seasonal leaves in a serving dish and dress with balsamic. Fire up the barbecue. Brush the barbecue rail and marinated pork with olive oil and serve when the pork is cooked through and nicely browned.

Serve all the dishes together once the pork is cooked – delicious!

Recipe tips

Mix things up by using any leaves which are in season and opt for more or less fennel seeds in the marinade, depending upon your personal taste.

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