Pea And Hummus Puree With Escalopes Of Pork

Ingredients

4x165g pork loin steaks
2 lemons
1/2 tbsp fresh thyme leaves
1 tbsp chilli seeds (optional)
4 tbsp olive oil
2 cloves of garlic peeled and crushed
180g frozen peas
20g chopped flat leafed parsley
1x400g tin chickpeas drained and rinsed
1 tbsp Tahini
Salt and freshly ground black pepper

Nutrition

PER SERVING (4) 578 kcalories, 59g protein, 40g carbohydrates, 21g fat, 6g saturated fat, 13g fibre, 7g sugars, 1.5g sodium.

Nutrition �as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin K, calcium, magnesium, iron, zinc, selenium, manganese, potassium, allicin plus other antioxidants from the herbs and seasonings.

Method

Place the pork loin steaks in a dish, add the zest and juice of 1 lemon, the thyme, 2 tbsp olive oil, the garlic and the chilli seeds (optional). Marinate for 10 minutes. Meanwhile cook the peas for 2 minutes in boiling salted water, add the chickpeas and cook for a further 1 minute. Drain, then puree in a blender or food processor with the tahini and garlic till nearly smooth. Season and add half the parsley, juice from half of the other lemon and the remaining olive oil. Keep the puree warm while cooking the pork. Pre-heat a griddle pan on the hob and cook the steaks on both sides until browned and cooked. Serve with the pea puree and remaining lemon and parsley.