Dukkah-spiced pork with lentil, beetroot, feta and rocket salad recipe
Dukkah-spiced pork works wonderfully with lentils, beetroot and feta in this salad recipe. Make for dinner and any leftovers can be eaten for lunch.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 tbsp dukkah (available from the spice section of larger supermarkets)
- 450g British free-range pork tenderloin, sliced into 8 even pieces
- 3 tbsp extra-virgin olive oil, plus an extra drizzle
- 1 tbsp lemon juice
- 250g pouch ready-to-eat puy lentils (we used Merchant Gourmet)
- 300g pack cooked beetroot (not pickled), cut into chunks
- 175g feta, crumbled
- Bunch fresh mint, roughly chopped
- 3 handfuls rocket leaves
- 4 tbsp full-fat natural yogurt, seasoned with salt and black pepper
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