|salt and black pepper|
|2 tbsp||dried sage — see tip below|
|25 ml||olive oil|
|1 bag||salad leaves|
|2||nectarines — sliced|
|1 pack||mini cucumbers — sliced|
|1 pack||spring onions — sliced|
|pomegranate arils — to serve|
|beetroot — julienned, to serve|
Pat the fillets dry with kitchen paper.
Season with salt, pepper, and cover with the sage crumbs.
Heat the olive oil in a pan and saute the fillets over medium heat, frequently turning, until cooked medium to well (pink in the middle).
Let the fillets rest for 10 minutes, and then slice.
Arrange salad ingredients in a bowl, top with sliced pork and top with pomegranate and beetroot.
Drizzle with your favourite dressing, and serve with fresh bread or pita.
Mix the dried sage with the breadcrumbs.