Pork Loin Steaks with Haloumi, Roast Capsicum & Grilled Eggplant with Salsa Verde

By Market Magazine
PORK LOIN STEAKS WITH HALOUMI, ROAST CAPSICUM AND GRILLED EGGPLANT WITH SALSA VERDE

PORK LOIN STEAKS WITH HALOUMI, ROAST CAPSICUM AND GRILLED EGGPLANT WITH SALSA VERDE

0 from 0 votes
Serves

4

Preparation

20

minutes
Cooking Time

10

minutes

Ingredients

  • 4 4 x 200g Borrowdale pork loin steaks

  • 1 1 red capsicum

  • 1 small 1 eggplant

  • 100 g 100 haloumi

  • 1/2 1/2 bunch basil

  • 1 1 bunch parsley

  • 100 g 100 baby spinach

  • 150 ml 150 extra virgin olive oil

  • Salt and cracked black pepper

  • Fresh basil leaves to serve

Method

  • Lay out steaks and preheat hot grill plate. Cut red capsicum and eggplant into flat pieces and place on hot grill to cook. Flip after several minutes.
  • Cut haloumi into 4 thick slices and grill using same method as vegetables, or cook in flat frying pan. (Or roast vegetables in hot oven before proceeding.) Set aside to prepare pork steaks.
  • Prepare salsa verde by bringing pot of salted water to boil. Then prepare 1L bowl of iced water. Take leaves of basil, parsley and baby spinach. Keep leaves and discard stalks. Plunge leaves into boiling water for 15 seconds, remove, and plunge quickly into iced water. Leaves should be bright green after this process.
  • Drain and squeeze cooled leaves and remove as much moisture as possible. Place in high-powered blender with olive oil and blend until leaves are completely puréed. Strain out solids using a coffee filter and reserve oil. Season to taste.
  • Grill steaks in hot frying pan, flip, then place in hot oven for 5-10 minutes.
  • To serve, stack roasted eggplant, capsicum, haloumi and fresh basil leaves with pork loin steaks on top. Serve with lemon slices.

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