Fennel and pepper pork with artichoke, lentil and spinach salad recipe

Toast the fennel seeds and black peppercorns in a large, dry frying pan over a medium heat for 1 minute until fragrant. Cool, then roughly crush in a pestle and mortar with a pinch of salt.

Spray the pork steaks with a little oil and sprinkle both sides with the fennel seed mixture. Return the frying pan to a high heat. Add the pork and cook for 3 minutes on each side until browned and cooked through. Transfer to a warm plate and squeeze over the lemon juice. Cover loosely in foil and leave to rest.

For the salad, whisk the vinegar, oil and garlic together in a large bowl. Season to taste, then add the artichoke hearts, lentils and spinach. Gently toss to coat. Divide the salad among plates, top with the rested pork and any meat juices, then scatter with the feta and serve.