BEETROOT, BLOOD ORANGE & PORK SALAD

Prep + cook time: 40 minutes Serves 4 FOR THE RASPBERRY DRESSING • 2 tablespoons raspberry wine

vinegar • 2 tablespoons olive oil • 1 tablespoon orange blossom

water • 1 clove garlic, crushed • 2 teaspoons chopped fresh chives • 1 wholemeal baguette (240g) • 2 tablespoons olive oil • 200g free-range pork fillet,

trimmed • 440g canned baby beetroots,

halved • 3 small blood oranges (570g), peeled, sliced thinly 100g radicchio leaves, torn 75g mesclun (mixed) salad leaves 8 fresh pitted dates (160g), halved ½ cup (60g) pitted kalamata olives, halved 2 tablespoons pumpkin seeds, roasted 2 tablespoons sunflower seeds, roasted 2 teaspoons poppy seeds 1. Make the raspberry dressing: Combine all ingredients together; season well.

2. Cut the baguette in half horizontally, then in half crossways. Drizzle oil on the baguette pieces and the pork; season.

3. Turning it frequently, cook the pork on a lightly oiled, heated grill plate (or barbecue) for 15 minutes or until cooked through. Rest for 5 minutes, then slice thickly.

4. Place the bread pieces cut-side down on the oiled, heated grill plate for 2 minutes each side or until golden. Tear the bread into large pieces.

5. Place the pork in a large bowl with the beetroot, blood orange slices, radicchio, mesclun, dates, olives and dressing. Toss gently to combine. Sprinkle with seeds and serve with bread.