Juicy, fresh pork fillets, seasoned simply with salt and pepper, are coated in sage-infused breadcrumbs (just mix the dried sage with the breadcrumbs!) and pan-fried in olive oil until golden.
Serve over a fresh, vibrant salad of mixed leaves, sweet nectarines, crisp cucumbers, and spring onions. Finish with a burst of pomegranate seeds and earthy beetroot shavings for a refreshing crunch.
