4x165g pork loin steaks
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)