Pork Steaks With
grilled Veggies & feta salad
WHAT YOU NEED TO GET:
1 Pack Bruemar Pork Steaks with Parmesan & Sage Butter
+ 1 sweet potato, thinly sliced
+ 1 red capsicum, quartered
+ 1 green capsicum, quartered
+ 2 tablespoons olive oil
+ 2 teaspoons dried rosemary
+ 1x 125g can chickpeas, rinsed, drained
+ 100g spinach and rocket mix
+ 1 punnet cherry tomatoes, halved
+ 100g feta, crumbled
+ ¼ cup pine nuts, toasted
2 tablespoons balsamic vinegar
4 tablespoons olive oil
salt and pepper
WHAT YOU NEED TO DO:
Toss capsicum and sweet potato in olive oil. Season with rosemary, salt and pepper. Combine.
Heat a BBQ plate over medium heat and cook vegetables in batches, for 2 minutes each side or until charred. Cut into smaller pieces.
Remove all packaging & set butter discs aside. Place steaks into a greased medium BBQ plate Cook steaks for 5 minutes on each side, turning only once. Reduce to low heat and place butter discs on top of the steaks until melted.
Meanwhile roast the pine nuts in a frying pan or oven until browned. In a smaller bowl whisk together balsamic vinegar and 4 tablespoons of olive.
Combine rocket and spinach mix, tomatoes, chickpeas, sweet potato and capsicum. Pour the dressing over the salad and carefully combine.
Slice the Steaks and place over the the salad.
Top with feta cheese and pine nuts if desired.