Pork steaks with winter lentil salad
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
400 g, halved, then quartered lengthways
2 medium, cut into thick wedges
5 clove(s), unpeeled
Pork Loin Steak, Lean, raw
1½ zest(s) of 1
Lemon Juice, Fresh
3 tablespoon(s), roughly chopped, plus extra to serve
Calorie controlled cooking spray
Green or Brown Lentils, cooked
2 can(s), large, drained, green, drained and rinsed
1 medium, cut into wedges, to serve
- 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.
- 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.
- Put the lentils, roasted veg and remaining lemon zest, juice and parsley in a bowl and stir to combine.
- 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.