Pork Steaks With Persian Feta, Herb and Zucchini Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Adapted from Australia's Better Homes and Gardens magazine, this is one of the best recipes we've ever tried! It's a perfect combination of textures and amazing flavours and yet it's simple to make and very light. It would make a great main course for a 'girls' lunch, or a special occasion like a Melbourne Cup Party. Try it, you'll love it! Ingredients:
400 -500 g pork steaks (about 6 small steaks) |
3 sprigs fresh mint (about 20 leaves or a small handful) |
3 sprigs flat leaf parsley (about 20 leaves or a small handful) |
1/2 lemon |
1/2 lemon, juice of |
3 tablespoons olive oil, plus |
2 tablespoons extra olive oil |
2 small zucchini, thinly sliced lengthwise (about 5 slices each) |
sea salt |
fresh ground black pepper |
100 -120 g persian feta (ordinary feta is not a suitable substitute, if you can't get persian feta, use ricotta cheese) |
dried chili pepper flakes |
Directions:
1. Roughly tear the mint and parsley leaves into a medium mixing bowl.
2. Take the half a lemon and slice it wafer thin - yes, peel and all! I know this sounds like a strange addition to a salad, but trust me. It's hard to slice a lemon this finely, so don’t worry if you end up with half slices, in fact, cut any large slices in half. Add the lemon slices to the herbs.
3. Add the juice of 1/2 a lemon and 3 tablespoons of olive oil to the bowl, along with a good pinch of sea salt, then toss well to combine.
4. Set aside in the refrigerator for up to an hour to allow the mint flavour to permeate the dressing.
5. When the herb salad has rested, add 1 tablespoon of oil to a ridged grill over a high heat (use an ordinary frypan or skillet if you don’t have a ridged grill or, you could cook this on a barbecue.).
6. Add the slices of zucchini, in batches if necessary, and cook until golden on each side.
7. Remove zucchini from pan to a plate lined with paper towel.
8. Sprinkle zucchini with salt and pepper, then add to the herb salad and toss well.
9. Add another tablespoon of oil to the grill and cook the pork steaks until golden on both sides, sprinkling lightly with some sea salt as they cook.
10. To serve, place three steaks in the centre of each plate and pile the zucchini salad on top.
11. Now, using a teaspoon and a clean finger, push small pieces of the feta or ricotta on top of and around the salad – about 2-3 heaped teaspoons per plate.
12. Finish each dish with a light sprinkling of dried chilli flakes.
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