Recipe by Kookaburra
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!
- 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 See How It's Made
- 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.