Preparation: 10 minutes
Cooking: 10 minutes
Serves 4
2 cups penne pasta, cooked
1 large fennel bulb, trimmed and sliced
2 navel oranges, peeled and sliced
1 bunch English spinach, roughly chopped
2 tblspn olive oil
2 tblspn red wine vinegar
1 tspn poppy seeds
Grilled pork chops and fresh crusty bread, to serve
Freshly ground black pepper, to taste
Place cooked pasta,
fennel, oranges and spinach in a large bowl. Drizzle with olive oil and
vinegar. Toss well to combine. Sprinkle with poppy seeds. Serve with grilled
pork chops, fresh crusty bread and pepper to taste.