BBQ Pork Cutlet with Fennel, Apple and Beetroot Salad - By BBB trainer Amy Adamson

Even though the cooler months are here it is still a good idea to include some salads in your diet - here is a great one to put on the winter rotation:

2 Free Range Pork Cutlets (French trimmed so they are extremely lean)

Salad Ingredients

1 small fennel bulb,thinly sliced

½ red onion, thinly sliced

1 small apple, peeled and thinly sliced

½ cup mint, roughly chopped

2 beetroots, peeled, chopped and oven roasted

Roasted walnuts, chopped (optional)

2 tblsp apple cider vinegar

1 tsp olive oil

Salt and Pepper

Salad Preparation

·         Toss beetroots in the olive oil and roast for an hour or until tender.  Allow to cool slightly

·         Place thinly sliced fennel and red onion to a bowl

·        Add cider vinegar, salt and pepper and put aside until ready to serve.  This will soften the fennel and red onion slightly

·        When ready to serve, add apple, mint and beetroots to the bowl and stir

·         BBQ Pork cutlets to your liking and serve with salad - top with walnut if desired