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Pork & fennel salad







total time






method ingredients
  • 4 lean pork chops
  • 1 large fennel bulb, cut in half lengthwise, thinly sliced
  • 10 grapes sliced
  • 8 radishes thinly sliced
  • ½ cucumber sliced thinly
  • 1 tbsp fresh pomegranate seeds
  • 10 walnuts chopped into quarters
  • Small bunch of fennel fronds or dill
  • Olive oil for roasting the garlic and frying the pork chops
  • ½ lemon
  • 1 head of garlic roasted
  • 200g Glenisk Greek Style Organic Luxury Natural Yogurt
  • Preheat the oven to 200°C. Wrap the head of garlic in tin foil after drizzling with 1 tbsp of olive oil and a sprinkle of salt. Cook on a baking tray for 35 minutes until soft and squeezable.
  • Meanwhile place fennel in a large bowl; squeeze ½ lemon and a pinch of salt over the top and toss, massaging with your hands to help soften the fennel.
  • Heat a pan with some oil and add the pork chops, cooking on the first side for 3 minutes over a medium to high heat. Flip over and cook until the chops are golden brown on the other side (about 2 minutes – make sure no pink juices remain). Move to a plate and keep in a warm oven at low temperature.
  • Remove the garlic pulp from its skin by squeezing it into a bowl. In a blender, combine the roasted garlic and Glenisk Greek Style Organic Luxury Natural yogurt. Spoon some of the garlic and yogurt dressing over the fennel and toss it so it coats the salad.
  • Place the pork chops on a serving plate and add the dressed fennel. Toss with the other salad ingredient and garnish with fennel or dill fronds, pomegranate seeds and a drizzle of the remaining dressing


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