1 h
cooking
Easy
4
Servings
For more delicious recipes made with the humble yet mighty pea take a look at www.peas.org
Our 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 according to the cooking instructions on pack, 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.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
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
20
g
chopped flat leafed parsley
1
x 400g tin chickpeas drained and rinsed
1
tablespoon
Tahini
Salt
Black pepper
