Recipes+
Ingredients
Method
1.Place pork on a chopping board. Sprinkle with half the fennel seeds. Press firmly onto pork. Turn and repeat with remaining fennel seeds.
2.Heat oil in a medium frying pan over moderate heat. Add pork; cook for 3-4 minutes each side or until browned and cooked. Transfer to a heatproof plate; rest for 5 minutes.
3.Meanwhile, cook the potatoes in a large saucepan of boiling salted water for 10 minutes or until tender when pierced with a skewer, adding beans in last 3 minutes. Drain; cool slightly. Cut potatoes into quarters
4.Arrange beetroot on serving plates. Top with beans and potato; drizzle with dressing. Sprinkle with fetta. Top with pork.
You can use beef or veal instead of pork if preferred. Try using cumin seeds or crushed peppercorn mix instead of fennel seeds.
Note
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