1/2 cold Grilled Pork Tenderloin with Fennel and Hot Pepper, thinly sliced (see recipe)

1 Lebanese cucumber, thinly sliced

1/2 mango, peeled and cut into thin strips

1/4 red bell pepper, cut into thin strips

1/2 cup (125 ml) lamb’s lettuce

2 tablespoons (30 ml) lemon mayonnaise (see recipe)

Salt and pepper

On each plate, alternately place slices of pork, cucumber, mango and bell pepper. Top with lettuce. Season with salt and pepper. Drizzle with mayonnaise.

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