PORK LOIN STEAKS WITH HALOUMI, ROAST CAPSICUM AND GRILLED EGGPLANT WITH SALSA VERDE
Serves
4
Preparation
20
minutesCooking Time
10
minutesIngredients
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.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation