Ingredients
200g feta
1 tbsp parsley
chopped
1 tbsp mint
chopped
1 tsp lemon zest
¾ cup extra virgin olive oil
410g tin baby beetroot
4 pork loin chops
Allergy Advice
Contains Dairy
Equipment
- 1 bowl or jar
- 1 heavy frypan
Instructions
- Cut feta into a 1.5cm dice. Place in a bowl or jar with the herbs and lemon zest, and top with oil to cover. Stir or shake to combine. Leave for at least an hour to marinate.
- Drain beetroot and halve or quarter, depending on size. Combine with marinated feta.
- Heat a heavy frypan over medium heat. Season pork chops well and cook for 3-4 minutes each side until just cooked through.
- Serve with feta and beetroot salad.
Notes
Tip
Save extra oil from the feta and use in salad dressings.
Tip
Any leftover feta would be great on an antipasto plate or stirred through pasta.
