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Fennel and pepper pork with artichoke, lentil and spinach salad

Name: Fennel and pepper pork with artichoke, lentil and spinach salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 teaspoons fennel seeds; 2 teaspoons whole black peppercorns; Olive oil spray; 4 x 150g pork loin steaks, trimmed; 1 tablespoon red wine vinegar; 2 tablespoons extra virgin olive oil; 1 small garlic clove, crushed; 250g marinated artichoke hearts, drained, halved; 400g can lentils, rinsed, drained; 120g baby spinach leaves; 125g goat's feta, crumbled

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15m

10m

Fennel and pepper pork with artichoke, lentil and spinach salad

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by Louise Pickford

Food stylist and author

Oct 02, 2015

Lighten up with this healthy and fresh fennel and pepper pork that's ready in a flash.

2 teaspoons fennel seeds
2 teaspoons whole black peppercorns
Olive oil spray
4 x 150g pork loin steaks, trimmed

Artichoke salad

1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1 small garlic clove, crushed
250g marinated artichoke hearts, drained, halved
400g can lentils, rinsed, drained
120g baby spinach leaves
125g goat's feta, crumbled

Method

1.

Toast the fennel seeds and peppercorns in a large, dry frypan over medium heat for 1 minute or until fragrant. Cool, then roughly crush in a mortar and pestle with a pinch of salt.
2.

Spray the pork steaks with a little oil and sprinkle both sides with the fennel seed mixture. Return the frypan to high heat. Add the pork and cook for 3 minutes each side until browned and cooked through. Wrap loosely in foil and rest while you make the salad.
3.

For the salad, whisk the vinegar, oil and garlic together in a large bowl. Season to taste, then add the artichokes, lentils, spinach and feta. Gently toss to coat.
4.

Divide the salad among plates, top with the pork and any pan juices, then serve.