1.Heat oil in a large saucepan over medium heat. Add minced pork and fennel, stir occasionally until pork is browned (5-7 minutes). Stir in garlic, fennel seeds and dried oregano until fragrant (1 minute).
2.Add wine to pork mixture, increase heat to high and cook until wine is reduced by half (5 minutes). Cover to keep warm.
3.Meanwhile, blanch silverbeet until wilted (30 seconds). Refresh then drain.
4.Add silverbeet to pork with olives, lemon zest and juice, stir to combine and season to taste.
5.Divide among bowls with feta. Serve scattered with fresh oregano and lemon wedges on the side. Drizzle with oil.
Make it vegetarian: Simply swap the pork for diced zucchini, pumpkin or eggplant.