Pork Steaks With Persian Feta, Herb and Zucchini Salad
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 400 -500 g pork steaks (about 6 small steaks)
- 3 sprigs of 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
- Roughly tear the mint and parsley leaves into a medium mixing bowl.
- 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.
- Add the juice of ½ a lemon and 3 tablespoons of olive oil to the bowl, along with a good pinch of sea salt, then toss well to combine.
- Set aside in the refrigerator for up to an hour to allow the mint flavour to permeate the dressing.
- 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.).
- Add the slices of zucchini, in batches if necessary, and cook until golden on each side.
- Remove zucchini from pan to a plate lined with paper towel.
- Sprinkle zucchini with salt and pepper, then add to the herb salad and toss well.
- 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.
- To serve, place three steaks in the centre of each plate and pile the zucchini salad on top.
- 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.
- Finish each dish with a light sprinkling of dried chilli flakes.
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RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>