PEACH AND LENTIL SALAD WITH WARM PORK TENDERLOIN

Pork and fennel seeds have been a classic combination in Italy since ancient Roman times. Wild fennel grows abundantly and produces masses of yellow flowers that are gathered for fennel pollen or left to mature until the seeds form. It always amazes me that Italians grow it to eat and in the UK we grow it mainly for beauty. We believe you can do both. Wild fennel is often seen in the UK but many people don’t realise it can be eaten and instead enjoy looking at the feathery fronds. Serves 4–6 1tbsp fennel seeds 1 garlic clove, finely chopped 1tsp fine sea salt 1 x 600g pork tenderloin 1tbsp extra virgin olive oil for the dressing Juice of 1 lemon 4tbsp extra virgin olive oil Salt and freshly ground black pepper for the salad 390g can Puy or bijoux verts lentils, rinsed and drained 60g soft-dried prunes, roughly chopped 2tbsp finely chopped flat-leaf parsley 75g spinach, kale, lettuce, mustard leaves or rocket 2 peaches, stoned, skin on and each one cut into 12 slices 2tbsp chopped dill or wild fennel

1Crush

the fennel seeds using a pestle and mortar and sprinkle them over a piece of baking parchment with the garlic and salt. Trim any tough silverskin from the tenderloin and roll it in the garlic, salt and crushed fennel seeds on the paper. Roll up in the parchment, place on a plate and transfer to the fridge for at least 30 minutes and up to a day. 2Preheat

the oven to 180°C/gas mark 4. Remove the pork from the fridge to come to room temperature while you make the salad. 3For

the dressing, combine the lemon juice and oil in a bowl and season to taste. 4For

the salad, the lentils should be at room temperature or lightly warmed in a pan over a low heat. Mix the lentils, prunes and parsley together, add half the dressing and toss to combine – keep the remaining dressing for the last minute before serving. Arrange the lentils on a platter with the leaves, peach and dill. 5Heat

the oil in a large non-stick frying pan and when hot, brown the pork all over to seal in the juices. Transfer to a roasting tin and cook for 12–15 minutes or until firm to the touch. Remove from the oven and set aside, covered in foil and a tea-towel, to rest for 10 minutes. Cut into 1cm slices, arrange on top of the lentils with any cooking juices and the reserved dressing poured over the top.