A deliciously simple recipe that makes a nod to Italian bread salads with some Middle Eastern spices for extra oomph! The crunchy bread pieces are a heavenly addition in taste and texture!
Preheat the oven to 200°C.
On a baking paper-lined oven tray, put the bread on one half and the broccoli on the other. Drizzle with half the extra virgin olive oil, season well and bake until the bread is golden, and the broccoli is crisp and starting to brown, approx. 20 mins.
On another tray toast the almonds for 2-3 mins or until golden.
Rub the olive oil over the pork fillet, then mix together the fennel, cumin and paprika and rub this mix over the pork. Season with sea salt. Brown the pork in an oven proof pan, then put into the oven for 10 mins, turning halfway through. Remove from the oven and set aside to rest for 10 mins before slicing.
Meanwhile, combine the orange zest and juice, vinegar and remaining extra virgin olive oil. When the bread and broccoli come out of the oven, put into bowl, pour over the dressing while still warm and toss well with the almonds and parsley.
Serve with the sliced pork and some aioli on the side.
3 cups bread, crust removed and torn
1 head of broccoli, cut into florets
4 tablespoons extra virgin olive oil
2 tablespoons slivered almonds
1 tablespoon olive oil
350g-400g pork fillet, silver skin removed
2 teaspoons Farro fennel seeds, toasted
2 teaspoons Farro cumin seeds, toasted
½ teaspoon sweet smoked paprika
1 orange, grated zest and juice
1 tablespoon red wine vinegar
½ cup flat leaf parsley, roughly chopped
aioli to serve