Try this delicious salsa verde with parsley, capers and fresh mint. This herby green sauce is perfect with a traditional roast, steak or fish. Drizzle over a plate of grilled vegetables – or versatile pork legs steaks as we suggest here. Mix it up with whatever fresh green herbs you have to hand. Parsley and basil are traditional but try with coriander for alternative punchy, vibrant flavour.
- 2x packs Helen Browning’s organic pork leg steaks
- 2 tbsp za’atar herb mix, or a mix of your choice
- 2 tbsp olive oil
- 2 handfuls fresh parsley
- 1 handful of fresh basil leaves
- 1 handful fresh mint leaves
- 2 tablespoons capers
- 1 small chilli, deseeded and thinly sliced
- 1 tbsp extra virgin olive oil
- 2-4 tbsp lemon juice
- 1-2 tbsp red wine or sherry vinegar
- Black pepper
- 450g assorted vegetables thickly sliced
- 1 tbsp olive oil
Take a shallow dish, add olive oil and herb rub and mix. Place the steaks in the bowl and rub in the marinade.
Heat a pan until hot. Add the pork and cook until juices run clear.
Meanwhile, heat another pan with olive oil. Add the vegetables and cook until tender.
For the salsa verde, combine all remaining ingredients into a food processor to make a paste. Season.
Transfer steak and vegetables to plates and drizzle salsa over each steak – enjoy!
Helen Browning’s Organic Saddleback pigs enjoy an active, outdoor life, spending their time happily doing just what pigs like to do. Their meat has a distinctive, rich flavour and a fantastic texture. Our organic pork leg steaks offer a versatile, quick and tender cut of meat. Serve braised in a fruity sauce, spiced, barbecued, in breadcrumbs or griddled.