[GFYF] Lemon-Oregano Pork Steak & Charred Capsicum Salad

Name: [GFYF] Lemon-Oregano Pork Steak & Charred Capsicum Salad with Grilled Zucchini & Fetta
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Capsicum; 1 Zucchini; 1 Lemon; ½ sachet Dried Oregano; 300 g Pork Loin Steak; 1 packet Spinach & Rocket Mix; 1 packet Fetta Cubes; 1 drizzle olive oil; 1 tsp honey

with Grilled Zucchini & Fetta

Get up to $230 off

Tags:

Under 30g carbs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Capsicum

1

Zucchini

1

Lemon

½ sachet

Dried Oregano

300 g

Pork Loin Steak

1 packet

Spinach & Rocket Mix

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutritional Values

Calories348 kcal

Energy (kJ)1460 kJ

Fat19.5 g

of which saturates7 g

Carbohydrate9.3 g

of which sugars9 g

Dietary Fibre2.6 g

Protein33.7 g

Sodium577 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1

Thinly slice zucchini into strips lengthways. Thinly slice capsicum.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl and allow to cool slightly.
Return frying pan to high heat with a drizzle of olive oil. Cook zucchini, turning until tender, 2-4 minutes each side. Transfer to bowl with capsicum and set aside.

2

Meanwhile, zest lemon to get a pinch and slice into wedges.
In a small bowl, combine lemon zest, dried oregano (see ingredients), the honey and a generous squeeze of lemon juice. Season with salt and pepper and set aside.

3

When the veggies are cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
Remove from heat, and add lemon oregano mixture, turning pork to coat.
Transfer to a plate, cover and rest for 5 minutes.

4

While the pork is resting, to the bowl with cooled veggies add spinach & rocket mix with a drizzle of olive oil and a generous squeeze of lemon juice. Toss to combine and season to taste.
Slice pork.
Divide lemon-oregano pork and charred capsicum salad between plates. Spoon any resting juices over pork. Crumble fetta cubes over the salad and serve with any remaining lemon wedges. Enjoy!