Fennel and pepper pork with artichoke, lentil & spinach salad

Lighten up with these healthy, fresh flavours that are ready in a flash.

Recipe «Fennel and pepper pork with artichoke, lentil & spinach salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp fennel seeds, 2 tsp whole black peppercorns, Olive oil spray, 4 x 150g pork loin steaks, trimmed, 1 tbsp red wine vinegar , 2 tbsp 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.

Ingredients:

• 2 tsp fennel seeds 
• 2 tsp whole black peppercorns 
• Olive oil spray 
• 4 x 150g pork loin steaks, trimmed 
• 1 tbsp red wine vinegar 
• 2 tbsp 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 

Instructions

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 with salt and pepper, 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.