Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 3 cloves garlic, crushed
- 1/4 cup sour cream (for dressing)
- 600grams pork fillet
- 2 peaches
- 2tablespoons extra virgin olive oil (plus 2 tbs for dressing)
- 1teaspoons cayenne pepper
- 2 small fennel
- 2teaspoons fennel seeds, crushed
- 2teaspoons honey (for dressing)
- 120grams rocket leaves
- 2tablespoons apple cider vinegar (for dressing)
- 1/4 cup hazelnuts, chopped
Method
Step 1 of 4
Combine fennel seeds, cayenne pepper, garlic and oil. Season with salt. Rub over pork and set aside for 15 minutes to marinate.
Step 2 of 4
Meanwhile, combine dressing ingredients in a small bowl and set aside. Preheat a barbecue or chargrill over medium-high heat. Add pork and cook, turning, for 10 minutes or until cooked through. Remove from heat, cover loosely with foil, and set aside to rest for 5 minutes.
Step 3 of 4
Meanwhile, cut cheeks from peaches and brush with a little extra oil. Barbecue or chargrill, cut-side down, for 1-2 minutes or until slightly blackened.
Step 4 of 4
Shave fennel on a mandoline (keeping some of the fronds for garnish). Combine shaved fennel with rocket and peaches in serving bowls. Slice pork and place on salad, drizzle with dressing. Scatter with hazelnuts and garnish with fennel fronds, to serve.
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