Dijon And Lemon Pork Steaks With Pumpkin Mash

Prep:

1. peel and chop pumpkin
2. rinse and finely chop rosemary leaves
3. rinse and chop zucchini
4. rinse broccoli and cut into florets
5. grate zest from lemon
6. reserve half the lemon for wedges

Method:

1. Half cover pumpkin with salted water and bring to the boil. Cook for about 8 minutes until tender. Drain. Mash with half the butter until smooth. Season well with salt & pepper. Keep warm.
2. Spread mustard over both sides of pork. Season with salt and pepper and sprinkle copped rosemary leaves.
3. Heat an oiled, non-stick frying pan over a medium to high heat. Add pork. Cook for about 3 to 4 minutes on each side, or until cooked. Transfer to a plate.
4. Add a dash of water and remaining chopped butter to same hot pan. Stir until melted and almost simmering. Remove pan from heat. Stir in lemon juice. Return pork and any meat juices to pan. Turn to coat.
5. Put a little salted water on to boil, add the zucchini and broccoli and cook for 3-4 minutes until just tender. Drain and season with a little salt and pepper.
6. Serve pork with pumpkin mash, zucchini, broccoli and lemon wedges. Spoon over sauce. Sprinkle with lemon zest.
7. wash and chop parsley
8. cut lemon into wedges
9. preheat the oven to 200°C (180°C fan-forced)
10. 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.
11. 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.
12. 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.
13. 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.
14. 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.
15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.