The Sunday night roast salad

Perfect for when you fancy something more substantial than a salad but don't want to turn on the oven

Ingredients

1	Lemon
2 Tbsp	Olive oil
1 Tbsp	Fresh thyme
1 Tbsp	Freshly ground black pepper
300 g	Pork steaks / fillets, trimmed (Main)
1 cup	Noodles
2 cups	Broccoli, chopped
2	Courgettes, peeled to strips
2	Large ripe tomatoes, sliced
1 handful	Basil leaves
2 Tbsp	Pumpkin seeds

Directions

1. Zest the lemon. Put into shallow bowl with 1 tablespoon oil, black pepper, a good pinch of salt and thyme. Mix.
2. Add the pork and coat in the mixture. Heat frying pan until hot, then add pork.
3. Cook for 10-15 minutes, turning often, until golden and cooked through. Remove from pan and leave to rest.
4. Boil pan of water and cook noodles. Add broccoli for final two minutes.
5. Drain, refresh in cold water, then put into a bowl with the courgette, tomato, basil and pumpkin seeds.
6. Slice pork and arrange on top. Squeeze over lemon juice and olive oil.