Seared loin chops with salad of grilled zucchini strips and broad beans

Serves

Prep Time

Cook Time

Ingredients

8 Australian Loin chops

400gm frozen broad beans

800gm zucchini, finely sliced in lengths

3 tbsp extra virgin olive oil

1 tbsp lemon juice

15 small mint leaves

50g pea shoots

Bring a large pot of salted water to a boil and cook the broad beans for 2 minutes. Drain and set to one side. Remove the beans from the pods.
Heat a grill plate over a medium heat and sear the zucchini strips until just coloured.
Put the olive oil and lemon juice into a bowl and season with sea-salt and freshly ground black pepper. Add the zucchini, broad beans, mint leaves and pea shoots to the dressing. Toss to combine.
Cook the chops on a medium to high heat for 3 minutes on each side. Serve the chops with the zucchini salad.