Pork, tomato and lettuce recipe
Recipe feeds one person
100g (average portion) lean pork steak
0.5g (¼ teaspoon) fennel seeds
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!
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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