New Recipe: Grilled Pork Cutlet with Spinach & Fennel Salad

Fennel is one of those vegetables which people either love or hate. We love it for it’s versatility – it can be sliced raw into salads or roasted with a drizzle of olive oil and salt. It is also packed full of vitamin C, making it a great addition to your diet throughout the cooler months. 

Ingredients (Serves 2)

  • 2 x 150g pork cutlets, free range
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sage or chilli flakes
  • ¼ teaspoon sea salt

Spinach & Fennel Salad:

  • 100g spinach leaves
  • 1 fennel bulb, sliced thinly
  • ½ avocado, diced
  • ½ cup almonds
  • Sea salt & pepper, to taste


  • ½ avocado
  • 1 tablespoon tahini
  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon water
  • ¼ teaspoon sea salt


  1. Marinate pork cutlets in oil, sage or chilli flakes and sea salt for 1–2 hours.
  2. To make the dressing, place all the ingredients into a food processor or blender and blitz until smooth.
  3. In a large bowl, place spinach and fennel with 1–2 tablespoons of dressing and gently massage to combine. Add avocado and almonds, season well, and drizzle with extra dressing if required. Season well. Remaining dressing will keep in an airtight glass jar  in the fridge for up to 5 days.
  4. Drain marinade into a preheated frypan  before adding cutlets and cooking for 6–8 minutes per side, or until cooked to your liking.
  5. Allow to rest for 2-3 minutes before serving alongside salad.

Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.

Image by Sarah Craven Photography.

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