Fennel and pepper pork with artichoke, lentil and spinach salad recipe<\/p>\n
By Louise Pickford<\/p>\n
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.<\/p>\n
Ingredients<\/strong><\/p>\n 1 tsp fennel seeds<\/p>\n 1 tsp whole black peppercorns<\/p>\n Olive oil spray<\/p>\n 4 x 150g pork loin steaks, trimmed<\/p>\n Juice of \u00bd lemon<\/p>\n For the artichoke salad<\/p>\n \u00bd tbsp red wine vinegar<\/p>\n 1 tbsp extra-virgin olive oil<\/p>\n 1 small garlic clove, crushed<\/p>\n 150g marinated artichoke hearts, drained, halved<\/p>\n 400g can green lentils, drained and rinsed<\/p>\n 120g baby spinach leaves<\/p>\n 125g feta, crumbled<\/p>\n Method<\/p>\n 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.<\/p>\n 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.<\/p>\n 3.<\/p>\n