Speedy Dukkah Pork Steak

Nutrition per serve

Ingredients

• 300g chat potatoes
• 2pcs pork loin steaks
• 10g dukkah
• 50g yoghurt ranch dressing
• 20g sunflower seeds
• 50g mixed salad leaves
• 23ml olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Cook potatoes
   Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.
2. Step 2 — Cook pork steaks
   Meanwhile, drizzle the pork with olive oil and season with salt and pepper. Heat a medium frypan over medium-high heat. Cook the pork for 4-5 mins each side until browned and cooked through (see Kitchen 101). Scatter over 2 tsp dukkah and turn to coat. Remove the pork from the pan and rest for 4 mins.
3. Step 3 — Make potato salad
   While the pork is resting, combine the ranch dressing, 1 tsp white wine vinegar and 1 tsp water in a large bowl and season with salt and pepper. Add the potato and half the sunflower seeds and toss to coat.
4. Step 4 — Dress salad leaves
   Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Divide the pork, potato salad and salad leaves among plates. Scatter with the remaining dukkah and remaining sunflower seeds. Enjoy!
6. Step 6 — Kitchen 101
   Pork is at its tender and juicy best when it’s cooked to medium, so don’t be afraid of a little colour. Gone are the days when we cooked pork all the way through until white (and bone dry); nowadays, it's completely safe – and tastier – to eat pork with a hint of blush pink in the middle.

Allergens

Sulfit, Almond, Sesamsamen, Milch