Courgettes are great at any time of year and in plentiful supply. Pair that with British pork which is amongst the best in the world and you have a knockout combination. Here, pork loin steak is paired with chargrilled courgettes and a vibrant salsa verde to produce summer on a plate.
- 4 pork loin steaks, approx. 1 1/2 inches thick
- 2 large courgettes
- 1 tsp. fennel seeds
- 1 garlic clove, crushed
- 1 small bunch of parsley
- 2 tbsp. picked thyme
- 2 tbsp. chopped tarragon
- 1 tbsp. chervil
- Juice of 1/2 lemon
- 2 tsp. Dijon mustard
- 2 tbsp. extra virgin olive oil
- Unrefined sea salt
- Freshly ground black pepper
- Slice the courgettes into rounds of approx. 1 cm thickness. Place in a bowl, sprinkle with a little salt, and set to one side.
- Either by hand or in an electric processor, finely chop the parsley, tarragon, thyme, garlic, and chervil. Slowly add 1 tbsp. of the oil and the lemon juice, season well, mix and refrigerate.
- Rub each pork steak with a very small amount of the olive oil. Place the pork steaks in a preheated griddle pan and cook for 6 minutes on either side (or until at 65° when probed). Remove, top each steak with a layer of Dijon mustard, and then press the green herb mixture on top of each. Cover loosely with foil and allow the meat to rest whilst the courgettes cook.
- Drain any liquid from the salted courgettes and pour over the remaining oil. Mix well to coat the courgette pieces evenly.
- In the same griddle pan used to cook the pork, lay the courgette slices across the pan and place over a medium heat. Turn after 4-5 minutes. The courgettes should be nicely marked by the griddle pan. Cook for a further 4-5 minutes on the other side.
- Sprinkle the courgettes with fennel seeds and divide them between the plates. Season with salt and pepper.
- Slice each pork steak into 6 pieces and place on top of the courgettes. Garnish with fresh herb leaves and eat immediately.
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I’m a nutritional therapist, author, blogger, teacher and mum. I studied at Oxford University from 1999-2003 and have an MSc in Molecular and Cellular Biochemistry. During my degree I became fascinated in the workings of the human body at a cellular level – how what we eat effects the genes and proteins in our body, how the immune system works and how cancer develops. I’m interested in the science of nutrition. I apply my scientific training when I read information about nutrition and I never believe something I read unless I can see evidence to back it up.
I’ve always had a passion for nutrition science, I’ve been writing about nutrition and health for several years and I qualified as a Nutritional Therapist in 2017. I’m also a Holistic Health & Lifestyle Coach and Mindfulness Teacher.
I currently live near Tunbridge Wells with my husband, 3 beautiful children and a gorgeous whippet called Millie! When I’m not working I love foraging, reading, Pilates, cooking, making herbal medicine and going for long walks with my family and my dog.
At the core of my work is a simple question: how can we live better, healthier & happier lives? I hope you’ll join me on a quest to discover the answers.
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