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- Seared loin chops with salad of grilled zucchini strips and broad beans
Seared loin chops with salad of grilled zucchini strips and broad beans
Serves
4
Prep Time
25
Cook Time
25
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
Method
- 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.
