Fennel and pepper pork with artichoke, lentil & spinach salad

Fennel and pepper pork with artichoke, lentil & spinach salad

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Lighten up with these healthy, fresh flavours that are ready in a flash.

The ingredient of Fennel and pepper pork with artichoke, lentil & spinach salad

  1. 2 teaspoons fennel seeds
  2. 2 teaspoons whole black peppercorns
  3. Olive oil spray
  4. 4 x 150g pork loin steaks, trimmed
  5. 1 tablespoon red wine vinegar
  6. 2 tablespoons extra virgin olive oil
  7. 1 small garlic clove, crushed
  8. 250g marinated artichoke hearts, drained, halved
  9. 400g can lentils, rinsed, drained
  10. 120g baby spinach leaves
  11. 125g goats feta, crumbled

The instruction how to make Fennel and pepper pork with artichoke, lentil & spinach salad

  1. Toast the fennel seeds and peppercorns in a large, dry frypan over medium heat for 1 minute or until fragrant. Cool, then roughly crush in a mortar and pestle 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 frypan to high heat. Add the pork and cook for 3 minutes each side until browned and cooked through. Wrap loosely in foil and rest while you make the salad.
  3. For the salad, whisk the vinegar, oil and garlic together in a large bowl. Season to taste with salt and pepper, then add the artichokes, lentils, spinach and feta. Gently toss to coat.
  4. Divide the salad among plates, top with the pork and any pan juices, then serve.

Nutritions of Fennel and pepper pork with artichoke, lentil & spinach salad

calories: 383.834 calories
calories: 17 grams fat
calories: 5 grams saturated fat
calories: 7 grams carbohydrates
calories: 2 grams sugar
calories:
calories: 48 grams protein
calories: 101 milligrams cholesterol
calories: 631.3 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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