Fennel and pepper pork with artichoke, lentil and spinach salad recipe
By Louise Pickford
Serving instructions Serves 4 |Takes 20 minutes to make, 6 minutes to cook The selection of vegetables in this warm salad recipe complement the pork perfectly.
Ingredients
1 tsp fennel seeds
1 tsp whole black peppercorns
Olive oil spray
4 x 150g pork loin steaks, trimmed
Juice of ½ lemon
For the artichoke salad
½ tbsp red wine vinegar
1 tbsp extra-virgin olive oil
1 small garlic clove, crushed
150g marinated artichoke hearts, drained, halved
400g can green lentils, drained and rinsed
120g baby spinach leaves
125g feta, crumbled
Method
1. Toast the fennel seeds and black peppercorns in a large, dry frying pan over a medium heat for 1 minute until fragrant. Cool, then roughly crush in a pestle and mortar with a pinch of salt.
2. Spray the pork steaks with a little oil and sprinkle both sides with the fennel seed mixture. Return the frying pan to a high heat. Add the pork and cook for 3 minutes on each side until browned and cooked through. Transfer to a warm plate and squeeze over the lemon juice. Cover loosely in foil and leave to rest.
3.