Whizzing up a batch of hummus is super-quick and makes a great accompaniment in place of potatoes.
Serves: 4
INGREDIENTS
600 grams boneless pork steaks
3 tablespoons olive oil
½ teaspoon each ground allspice and smoked paprika
sea salt and freshly ground pepper
Artichoke hummus
340 gram jar preserved artichokes, drained and rinsed
1 x 400 gram tin chickpeas, drained and rinsed
¼ cup basil leaves
1 clove garlic, crushed
½ teaspoon ground cumin
1 tablespoon lemon juice
3 tablespoons olive oil
To serve
small handful flat-leaf parsley
zest 1 lemon
thick plain yoghurt
assorted tomatoes, sliced
METHOD
Hummus: Place all the ingredients in a food processor and process until smooth. Season.
Pork: Combine the oil and spices and rub over the pork steaks. Season.
Cook on a preheated barbecue or heat a sauté pan over a medium heat and cook the pork on both sides until just cooked through, about 2-3 minutes each side depending on how thick they are. Transfer to a plate and rest for 2 minutes before slicing.
To serve: Chop the parsley and lemon zest together finely.
Divide the hummus between plates. Top with the pork and any resting juices.
Add a spoonful of yoghurt and the sliced tomatoes. Sprinkle over the chopped parsley and lemon mixture, add a good grind of pepper and a drizzle of olive oil.
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