1 bulb fennel, outer layer removed and chopped into slices 1cm thick
Olive oil
Zest of 1 lemon
Handful crushed walnuts
Sea Salt
Black Pepper
Instructions
) In a bowl, toss together the watercress, rocket, parsley, pear and radishes. Divide this between two salad bowls.
) Roll a rolling pin over your pork chops to flatten them to about 2cm thick. Drizzle with a little olive oil, and season liberally with salt and black pepper.3) Heat a cast iron griddle to a high heat. Place the pork and the fennel slices on to it at the same time, and sear for 2 / 3 minutes each side, until the pork is cooked through and the fennel nicely golden.
) Allow the meat to rest for 2 minutes, before cutting into strips with a sharp knife. Scatter the pork strips and the fennel slices over the salads. Finish with a good drizzle of olive oil, lemon zest, and a handful of crushed walnuts.
Recipe by The Paleo Network at https://paleo.com.au/recipe-seared-pork-pear-fennel-salad/