The Sunday night roast salad
6/1/2008
Serves 4
Perfect for when you fancy something more substantial than a salad but don't want to turn on the oven
Ingredients
| 1 | Lemon |
| 2 tbsp | Olive oil |
| 1 tbsp | Freshly ground black pepper |
| 1 tbsp | Fresh thyme |
| 300 g | Pork steaks/fillets, trimmed |
| 1 cup | Noodles |
| 2 cups | Broccoli, chopped |
| 2 | Courgettes, peeled to strips |
| 2 | large ripe tomatoes, sliced |
| 1 handful | Basil leaf |
| 2 tbsp | Pumpkin seeds |
Directions
- Zest the lemon. Put into shallow bowl with 1 tablespoon oil, black pepper, a good pinch of salt and thyme. Mix.
- Add the pork and coat in the mixture. Heat frying pan until hot, then add pork.
- Cook for 10-15 minutes, turning often, until golden and cooked through. Remove from pan and leave to rest.
- Boil pan of water and cook noodles. Add broccoli for final two minutes.
- Drain, refresh in cold water, then put into a bowl with the courgette, tomato, basil and pumpkin seeds.
- Slice pork and arrange on top. Squeeze over lemon juice and olive oil.
Wine Match
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