Photo of Pork steaks with winter lentil salad by WW

Pork steaks with winter lentil salad

Points® value
Total Time
30 min
10 min
20 min
Lentils are a tasty (and budget-friendly!) way to bulk up meals. Plus, they’re a good source of protein so they’ll help you to stay fuller for longer


Parsnip, raw

400 g, halved, then quartered lengthways

Red onion

2 medium, cut into thick wedges


5 clove(s), unpeeled

Harissa paste

1 tablespoon(s)

Pork Loin Steak, Lean, raw

400 g


1½ zest(s) of 1

Lemon Juice, Fresh

3 tablespoon(s)

Parsley, fresh

3 tablespoon(s), roughly chopped, plus extra to serve

Calorie controlled cooking spray

4 spray(s)

Green or Brown Lentils, cooked

2 can(s), large, drained, green, drained and rinsed


1 medium, cut into wedges, to serve


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the parsnips, onions and garlic in a large bowl. Add the harissa paste and toss to coat. Transfer to a large baking tray and bake for 20 minutes or until the vegetables are tender and slightly golden.
  2. Meanwhile, heat a large nonstick griddle pan over a high heat. Brush the pork steaks with half the lemon juice then scatter over half the zest and half the parsley. Griddle the pork for 3 minutes each side, or until cooked.
  3. Put the lentils, roasted veg and remaining lemon zest, juice and parsley in a bowl and stir to combine.
  4. Divide the roasted veg and lentil salad between plates and top with the pork steaks, then serve with the lemon wedges on the side and the extra chopped fresh flat-leaf parsley scattered over the top.


Use haricot beans (or any small white bean) in place of the lentils, if you like.