Balsamic Glazed Pork With Potatoes And Garden Salad

Prep:

1. quarter potatoes
2. wash salad leaves
3. wash and chop cucumber

Method:

1. Half cover the potatoes in salted water and bring to a boil. Cook for about 8 minutes until tender. Drain.
2. Brush pork on both sides with combined oil and vinegar. Season with salt and pepper.
3. Heat a large, non-stick frying pan over a medium to high heat until hot. Add pork and cook for 2 to 3 minutes on each side, or until cooked to your liking. Remove. Cover loosely with foil. Rest for 3 to 4 minutes.
4. Squeeze lemon juice, combine with mustard and oil. Dress the salad leaves and cucumber, then and season with salt and pepper. Toss gently to coat.
5. Serve steaks with potatoes and salad.
6. wash and chop parsley
7. cut lemon into wedges
8. preheat the oven to 200°C (180°C fan-forced)
9. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
10. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
11. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
13. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
14. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.