Pork steaks with winter lentil salad
0
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Parsnip, raw
400 g
Red onion
2 medium
Garlic
5 clove(s)
Harissa paste
1 tablespoon(s)
Pork loin steak, lean, raw
400 g
Lemon
1½ zest(s) of 1
Lemon Juice, Fresh
3 tablespoon(s)
Parsley, fresh
3 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Green or Brown Lentils, cooked
2 can(s), large, drained
Lemon
1 medium
Instructions
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.
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