Pork Loin Steaks with Halloumi, Roast Capsicum and Grilled Eggplant with Salsa Verde
Prep time: 20 mins
Cooking time: 1 mins
Serves: 4
Ingredients
- 4 x 200g Borrowdale pork loin steaks
- 1 red capsicum
- 1 small eggplant
- 100g haloumi
- Cocktail Potatoes
- ½ bunch dill
- 1 bunch parsley
- 100g baby spinach
- 150ml extra virgin olive oil
- Salt and cracked black pepper
- Fresh basil leaves to serve
Method
-
Lay out the 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 a 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, halloumi and fresh basil leaves with pork loin steaks on top. Serve with lemon slices.
