Pork fillet 200 gr
Pasta 60 gr
Beetroot (baked and sliced)
In a small pan with little olive oil sauté the fillet from all the sides lightly.
In a preheated oven at 175 degrees place the fillets for 12 minutes.
- In a saucepan sauté onion and add the orzo. Then add 130ml water and cook until all the water is absorbed.
- Boil water, put the asparagus for 20 seconds and cool them off immediately.
For the salad add:
avocado, asparagus, chopped tomatoes, strawberries, cashews, beetroot, pepper, a teaspoon of olive oil and lemon juice in a bowl. Then mix.
You’re ready!!! Enjoy 🙂