Beetroot & Feta Salad
Tired of boring old salads that don’t inspire? Then you need to try this. It’s fresh, v…
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easy
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4
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Bites
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1
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4 Pork chops
1 tin Green lentils, drained
1 bag Baby spinach
2 Carrots, diced
1 stick Celery, diced
1 Onion, diced
2 Garlic cloves, crushed
1 Chicken stock cube
1 Tbsp Dijon mustard
1 Tbsp Wholegrain murstard
165g Extra light philadelphia
400ml Water
Season the pork chops with salt and pepper. Sear on a hot pan with a little spray oil. 2 minute each side should do it. Remove the fat after they are cooked. Set aside.
In the same pan, turn the heat down, add in the all vegetables and cook until tender, add a splash of water if needed. Add in the philadelphia, stock cube, mustard and water and bring to a simmer, reduce for 5 minutes until the sauce has slightly thickened. Add the spinach and cook until wilted, then add the lentils and the pork chops covering the pork chops with the mixture and simmer for a minute or two until everything is warmed through.
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