1. Drain the beetroot. Add salad leaves and salad leaves and pour over with vinaigrette. Toss to cover.
2. Crush the star anise and cumin seeds in a mortar and pestle. Add a little olive oil and rub into pork steak.
3. Cook steaks in a hot pan, about 3 minutes per side or to suit your own taste.
4. Serve over salad, crumbled with feta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 733 (91%)|
|Amt Per Serving||% DV|
|Total Fat 81.4g||109 %|
|Saturated Fat 32.9g||165 %|
|Monounsaturated Fat 36.7g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 120.7mg||37 %|
|Sodium 1242.3mg||43 %|
|Potassium 222.6mg||6 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.4g|
|Protein 14.4g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 808
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