Pea and Hummus Puree With Escalopes Of Pork

Pea and Hummus Puree With Escalopes Of Pork

1 hour

Serves 4


Nutritional information

PER SERVING (4) 578 kcalories, 59g protein, 40g carbohydrates, 21g fat, 6g saturated fat, 13g fibre, 7g sugars, 1.5g sodium.

Nutrition has well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin K, calcium, magnesium, iron, zinc, selenium, manganese, potassium, allicin plus other antioxidants from the herbs and seasonings.


4x165g pork loin steaks

2 lemons

1/2 tbsp fresh thyme leaves

1 tbsp chilli seeds (optional)

4 tbsp olive oil

2 cloves of garlic peeled and crushed

180g frozen peas

20g chopped flat leafed parsley

1x400g tin chickpeas drained and rinsed

1 tbsp Tahini

Salt and freshly ground black pepper


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 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. 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.


The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)