Lighten up with these healthy, fresh flavours that are ready in a flash.
- 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.
- 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.
- For the salad, whisk the vinegar, oil and garlic together in a large bowl. Season to taste with salt and pepper, then add the artichokes, lentils, spinach and feta. Gently toss to coat.
- Divide the salad among plates, top with the pork and any pan juices, then serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set