Pork steaks with fennel rub and olive tapenade
Lean pork leg steak
510 g, (4 x 150g steaks), fat trimmed
2 medium, grated
½ cup(s), coarsely chopped
2 cup(s), (60g baby)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Tapenade (olive paste)
¼ cup(s), (62g)
- Heat a large non-stick frying pan over medium heat. Add cumin and fennel seeds and cook, stirring, for 1–2 minutes or until aromatic. Place seeds in a mortar and pestle and pound until crushed. Place currants in small bowl and cover with boiling water. Set aside for 5 minutes. Drain.
- Meanwhile, rub crushed seeds over both sides of pork. Season with salt and freshly ground black pepper. Heat a large non-stick frying pan over high heat. Lightly spray both sides of pork with oil and cook for 3–4 minutes each side or until cooked through.
- Combine currants, carrot, coriander, rocket and chickpeas in a large serving bowl. Whisk oil, juice and honey in a small bowl. Add dressing to carrot mixture and toss gently to combine. Serve pork with salad and olive tapenade.