Healthy Bites Recipe: Pork Cutlets With Chargrilled Fennel & Orange SaladNutrition, RecipesServings: 6 | Total time: 25 minsNutritional information: (average serve) · Calories: 386· Protein: 27g· Carbs: 11.3g Sugars: 6.6g· Fat total: 26g | Sat Fat: 6.3g Ingredients: 2 tsp fennel seeds, lightly crushed1 long red chilli, seeded, finely chopped (optional)2 garlic cloves, crushed¼ cup (60ml) olive oil4 (about 225g each) pork cutlets2 small fennel, thinly sliced, fronds reserved120g pkt baby spinach2 large oranges, peeled, segmented2 tbsp orange juice1 tsp wholegrain mustard100g fetta, crumbled Method Step 1Combine fennel seeds, chilli, if using, garlic and 1 1/2 tbs oil in a small bowl. Season. Reserve half the fennel seed mixture in a separate bowl. Rub pork with remaining fennel seed mixture. Step 2Heat a barbecue grill or chargrill on medium-high. Cook pork for 3-4 mins each side or until just cooked through. Brush reserved fennel seed mixture over the pork. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Step 3Meanwhile, drizzle the sliced fennel with 2 tsp oil. Cook on the grill, turning, for 2 mins or until the fennel is lightly charred and just tender. Step 4Place the spinach, orange segments, charred fennel and reserved fennel fronds in a large bowl. Whisk the orange juice, mustard and remaining oil in a small bowl. Season. Drizzle over the spinach mixture. Gently toss to combine. Transfer to a serving platter. Sprinkle with fetta. Serve the pork with the salad.