Lemon & Garlic Pork with Mustard & Apple Lentils

Heat a splash of oil in a large frying pan on medium heat. Halve, peel and thinly slice the red onion. Add the onion to the pan with a pinch of salt and sugar (if you have some).

Lower the heat to medium and cook until softened, 4-5 mins. Stir occasionally.

Mix half the garlic with the zest of half the lemon and the oil (see ingredients for amount) in a large bowl. Season with a pinch of salt and pepper.

Add the pork steaks and coat in the marinade.

Lay the pork steaks on your lined baking tray and grill for 5-6 mins on each side. TIP: the pork is cooked when it is no longer pink in the middle.

When cooked, remove the pork and wrap loosely in foil.

Add the oregano and remaining garlic to your pan. Cook for 1 minute.

Stir in the mustard and chutney.

Drain and rinse the lentils, then add them to the pan with the water (see ingredients for amount).

Lower the heat to medium and let the water evaporate, stirring occasionally, 2-3 mins.

Meanwhile, mix a squeeze of lemon juice and a drizzle of oil together in a large bowl.

Season with a pinch of salt and pepper, then add the rocket. Toss just before serving.

Slice the pork into thin strips and season the lentils to taste with salt and pepper.

Serve the lentils topped with the pork and squeeze on a drizzle of honey.

Pop a handful of rocket on top and enjoy!