Servings: 6  |  Total time: 25 mins

Nutritional information: (average serve)
·           Calories: 386
·           Protein: 27g
·           Carbs: 11.3g Sugars: 6.6g
·           Fat total: 26g | Sat Fat: 6.3g
2 tsp fennel seeds, lightly crushed
1 long red chilli, seeded, finely chopped (optional)
2 garlic cloves, crushed
¼ cup (60ml) olive oil
4 (about 225g each) pork cutlets
2 small fennel, thinly sliced, fronds reserved
120g pkt baby spinach
2 large oranges, peeled, segmented
2 tbsp orange juice
1 tsp wholegrain mustard
100g fetta, crumbled
Step 1
Combine 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 2
Heat 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 3
Meanwhile, 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 4
Place 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.