Baked fennel pork with lemony potatoes & onions
Use lean cuts of pork in this low fat one-pot, which is packed with goodness and counts as two of your five-a-day
Sicilian-style fennel salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2 as a main or 4 as a side
Skip to ingredients
- 1-2 fennel bulbsfinely sliced
- 3 orangespeeled and cut into rounds
- 1 small red onionhalved and finely sliced
- 75g pitted black oliveshalved
- 2 tsp extra virgin olive oil
Nutrition: Per serving
- kcal130
- fat7glow
- saturates1g
- carbs11g
- sugars10g
- fibre6ghigh
- protein2g
- salt0.6g
Method
step 1
Combine the fennel, orange slices, red onion slices and black olives in a bowl.
step 2
Drizzle over the olive oil and gently toss the salad. Spoon onto a serving platter and season with salt and a grinding of black pepper to serve.
