Boost heart health with these quick and easy midweek meals.
RECIPES, PHOTOGRAPHY & STYLING BY NICO GHIRLANDO
Spiced pork loin, chimichurri, red pepper and avocado salad
● 2 avocados, stoned and peeled
● ½ lime, juice
● 2 red peppers, de-seeded and sliced into 1cm strips
● 3 spring onions, finely sliced
● 1 tbsp raw apple cider vinegar
● 5 tbsp olive oil
● 4 pork loin steaks
● Sea salt and black pepper
FOR THE CHIMICHURRI
● 40g parsley
● 1 tbsp fresh oregano leaves
● 2 garlic cloves, grated
● 1 red chilli, seeds removed and chopped
● 1 small lemon, juice and zest
● 150ml extra virgin olive oil
1 Heat oven to 180°C/350°F/gas mark 4.
2 Make the salad by slicing the avocado and tossing it gently with the lime juice.
3 Gently mix in the red peppers and spring onions. Dress with the vinegar and three tablespoons of olive oil, then set aside somewhere cool.
4 Brush the pork loin with the remaining olive oil and season well.
5 Heat a griddle pan until very hot, then add the pork and cook all over until browned. Put in the oven for ten minutes, then remove and leave to rest for five minutes.
6 Meanwhile, make the chimichurri by blitzing the ingredients together until smooth in a blender or mini processor. Adjust seasoning to taste.
7 Slice the pork loin and serve with the salad and a good helping of the chimichurri.
Roast cauliflower, lentil and pickled red cabbage bowl
● 150ml raw cider vinegar
● 15g caster sugar
● 2 cloves
● 1 small cinnamon stick
● 1 tsp pink peppercorns
● 150ml cold water
● ½ a red cabbage, shredded into 1cm strips
● 1 tsp caraway seeds
● Handful of curly parsley, finely chopped
● 1 large head of cauliflower, leaves trimmed off
● 4 tbsp olive oil
● 1 tbsp ground turmeric
● 300g cooked brown lentils
● 1 tbsp ground cumin
● Sea salt and black pepper
1 Heat oven to 180°C/350°F/gas mark 4.
2 Warm the vinegar, sugar, cloves, cinnamon and pink peppercorns until the sugar has dissolved, then leave to cool. Put the cabbage in a large bowl and strain over the pickling liquid. Leave for at least an hour, but preferably two, stirring every now and then.
3 Drain the cabbage and stir in the caraway seeds and parsley, then set aside.
4 Brush the cauliflower all over with olive oil and sprinkle with the turmeric and a little salt and pepper.
5 Roast in the oven for 45 minutes until golde
