No pork option - pork steaks are replaced with chicken schnitzels.
2. Trim and halve sugar snap peas. Roughly chop tomatoes and coriander. Wedge beetroot. Toss with roast vegetables when they are ready.
3. Coat pork steaks with 2 tsp paprika, 1 tbsp oil, salt and pepper. Heat frypan or bbq over medium-high heat. Cook pork for 4-5 minutes each side or until cooked through.
4. Divide vegetables among plates. Serve with pork steaks and wedge of lemon. Drizzle with olive oil to finish.
Red Onion 1
Sugar Snap Peas 1/2 Bag (125g) *
Coriander 1/2 Bunch *
Cooked Beetroot 1 Packet
Pork Steaks 600g
Lemon 1/2 *
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, ground paprika, ground turmeric, ground cumin