Pork fillet salad with beetroot & blood orange

Step 1

Make raspberry dressing.

Step 2

Drizzle pork and bread with oil; season. Cook pork on a lightly oiled heated grill plate (or grill or barbecue), turning frequently, for 15 minutes or until cooked through. Rest for 5 minutes before slicing thickly. Place bread on the oiled heated grill plate for 2 minutes each side or until golden. Tear bread into large pieces.

Step 3

Place pork in a large bowl with beetroot, blood oranges, salad leaves, dates, olives and dressing; toss to combine. Sprinkle salad with seeds, serve with bread.