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Pea And Hummus Puree With Escalopes Of Pork

Pea And Hummus Puree With Escalopes Of Pork
Cooking time
'
Nr of servings
4
Logo Thanks to Yes Peas !
'
Cooking time
4
Nr of servings

Ingredients

  • 4 x165g pork loin steaks
  • 2 lemons
  • 1/2 tablespoon fresh thyme leaves
  • 1 tablespoon chilli seeds (optional)
  • 4 tablespoons olive oil
  • 2 cloves of garlic peeled and crushed
  • 180 g frozen peas
    Deliciously Tender Garden Peas
  • 20 g chopped flat leafed parsley
  • 1 x 400g tin chickpeas drained and rinsed
  • 1 tablespoon Tahini
  • Salt and freshly ground black pepper

Method

  1. 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.
  2. 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.
  3. 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. 
  4. Serve with the pea puree and remaining lemon and parsley.

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 578 21 6 7 1.5
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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