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Fennel and pepper pork with artichoke, lentil & spinach salad
Fennel and pepper pork with artichoke, lentil & spinach salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick, fresh and healthy meal with vibrant flavors.
Ingredients:
  • 2 tsp fennel seeds
  • 2 tsp whole black peppercorns
  • Olive oil spray
  • 4 x 150g pork loin steaks, trimmed
  • 20.00 ml red wine vinegar
  • 36.40 gm extra virgin olive oil
  • 1 small garlic clove, crushed
  • 250g marinated artichoke hearts, drained, halved
  • 400g can lentils, rinsed, drained
  • 120g baby spinach leaves
  • 125g goat's feta, crumbled
Instructions:
  • Heat fennel seeds and peppercorns in a large dry frypan over medium heat for 1 minute until fragrant. Let them cool, then crush them roughly in a mortar and pestle with a pinch of salt.
  • Coat the pork steaks lightly with oil and season generously with the fennel seed mixture. Heat the frypan over high heat, add the pork, and sear for 3 minutes on each side until golden and fully cooked. Tent with foil and allow to rest as you prepare the salad.
  • In a large bowl, combine vinegar, oil, and garlic. Season to taste with salt and pepper. Add artichokes, lentils, spinach, and feta, then toss gently to coat.
  • Plate the salad, pile on the succulent pork, drizzle with the flavorsome pan juices, and serve immediately.

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