Rosemary Tenderloin with Spicy Peach Salad

Blanch the peaches, remove the skin and cut into wedges, season with harissa, ginger and a few squeezes of lime juice. Cut the tomatoes into slices and pluck the lettuce into pieces and arrange on plates together with the peach wedges. Cut the spring onions into rings, crumble the feta cheese (I would grate it over an apple grater), roast the pine nuts in a frying pan until they are fat-free and put everything together on the lettuce. Cut meat into strips, remove seeds from chili pepper, cut into rings and sauté with 1 tsp rosemary in 2 tsp oil for about 10 minutes, season with salt and arrange on the leaf salad. Stir orange zest, juice with honey, remaining oil and vinegar and pour over the leaf salad. Garnish with the remaining rosemary.

Per person 3, 5 Points

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