Zesty Pork Fillet & Lentil Salad

Brighten your hump day with this sassy Zesty Pork Fillet & Lentil Salad! It’s super healthy and still #JustDelicious


300g butternut, peeled and cubed

1 red onion, cut into wedges

2 cloves garlic, whole

salt and freshly ground black pepper

80ml (?c) olive oil

1 Eskort Zesty Citrus Pork Fillet

500g green lentils or split green peas

1 bay leaf

60ml (¼c) olive oil

60ml (¼c) red wine vinegar

15ml (1T) Dijon mustard

200g baby spinach, stems removed

100g pecan nuts, coarsely chopped

100g sultanas

fresh Italian parsley, to garnish


  • Preheat oven to 200°C.
  • Place butternut, onion wedges and garlic in a roasting pan.
  • Season with salt and pepper and drizzle generously with olive oil.
  • Toss to make sure all ingredients are well combined. Roast in the oven for about 20-30 minutes until tender and just caramelised.
  • Cook the pork fillet according to package instructions – for this meal we suggest braaiing your fillet
  • Put the lentils and bay leaf into a saucepan and cover with water. Bring to a boil and then reduce heat to a simmer for about 15-20 minutes until the lentils are tender.
  • Drain the lentils and remove the bay leaf. Put the lentils back into the saucepan and season with salt and pepper, mix well and set aside (keep warm).
  • Remove veggies from oven. Take the garlic out and mash with a fork, set aside.
  • In a large mixing bowl, whisk together 60ml of olive oil, the red wine vinegar, Dijon mustard, mashed garlic and a pinch of salt and pepper.
  • Add the lentils and spinach to the dressing and toss.
  • Add the roasted vegetables, pecan nuts and sultanas and toss.
  • Garnish with parsley and serve warm with slices of fillet.