Annie Bell's baharat pork steaks with beetroot and tomato salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Annie Bell’ s baharat pork steaks with beetroot and tomato salad By You Magazine - July 4, 2021 Pork steaks welcome this paprika-rich spice blend, while the sweet and sour tomato salad can be dished up with any barbecue offerings. You could also add some feta to it, or grill halloumi for a vegetarian option. Ellis Parrinder SERVES 4 BAHARAT PORK 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp baharat spice blend 2 garlic cloves, peeled, crushed 500g-600g pork loin steaks (about 1cm thick) BEETROOT & TOMATO SALAD 200g cherry tomatoes, halved 200g cooked and peeled beetroot, diced (see tip) 100g pomegranate seeds 1 tsp balsamic vinegar 2 tbsp extra virgin olive oil 2 spring onions, trimmed and thinly sliced diagonally For the pork, blend the oil, lemon juice, baharat spice blend and garlic in a large bowl. Add the pork steaks and stir to coat them. Cover and chill for up to 2 hours. Thirty minutes before you plan to barbecue, take the pork out of the fridge and set aside at room temperature. Also, in a salad bowl, season the tomatoes with salt and set aside. Season the steaks with salt on both sides and spoon over any marinade in the bottom of the bowl. Barbecue over hot coals for about 1 1⁄2 minutes on each side until golden and firm but with a slight give when pressed. They cook quickly, and the ideal is to leave them with a tinge of pink in the centre. Arrange on a serving plate and rest for 5 minutes. Mix the beetroot and pomegranate seeds into the tomatoes, then dress with the vinegar and oil. Mix half the onion into the salad and scatter the rest on top. Serve with the pork steaks. TIP To cook your own beetroot, bake it skin-on for 1 hour at 210C/190C fan/gas 7. Halve any large bulbs and drizzle with a little olive oil. Leave to cool before peeling and dicing. Food styling: Myles Williamson. Styling: Max Robinson. Creative direction: Chloe Sharp RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved