No matter if you've always loved to cook or you've picked up it like a hobby during quarantine, we would see a guess which you're watching for new recipes to try. Afterall, becoming creative in the kitchen is an excellent and satisfying means to devote your time.

We've gathered all of the very loved, highest rated Fennel and pepper pork with artichoke, lentil & spinach salad within our site. It's the finest of the best!

We have piled up the best recipes . They truly are our loved, commented and rated 5star recipes from our huge local community, all in 1 area. These apps, mains, desserts and are ensured yummy!

Ingredients

2 teaspoons fennel seeds
2 teaspoons whole black peppercorns
Olive oil spray
4 x 150g pork loin steaks, trimmed

Artichoke salad

1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1 small garlic clove, crushed
250g marinated artichoke hearts, drained, halved
400g can lentils, rinsed, drained
120g baby spinach leaves
125g goat's feta, crumbled

Method

Step 1 Toast the fennel seeds and peppercorns in a large, dry frypan over medium heat for 1 minute or until fragrant. Cool, then roughly crush in a mortar and pestle with a pinch of salt.
Step 2 Spray the pork steaks with a little oil and sprinkle both sides with the fennel seed mixture. Return the frypan to high heat. Add the pork and cook for 3 minutes each side until browned and cooked through. Wrap loosely in foil and rest while you make the salad.
Step 3 For the salad, whisk the vinegar, oil and garlic together in a large bowl. Season to taste with salt and pepper, then add the artichokes, lentils, spinach and feta. Gently toss to coat.
Step 4 Divide the salad among plates, top with the pork and any pan juices, then serve.

Fennel and pepper pork with artichoke, lentil & spinach salad

How to make Fennel and pepper pork with artichoke, lentil & spinach salad

Ingredients

Artichoke salad

Method