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1
Roughly tear the mint and parsley leaves into a medium mixing bowl.
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2
Take the half a lemon and slice it wafer thin - yes, peel and all!
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3
I know this sounds like a strange addition to a salad, but trust me.
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4
It's hard to slice a lemon this finely, so dont worry if you end up with half slices, in fact, cut any large slices in half.
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5
Add the lemon slices to the herbs.
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6
Add the juice of 1/2 a lemon and 3 tablespoons of olive oil to the bowl, along with a good pinch of sea salt, then toss well to combine.
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7
Set aside in the refrigerator for up to an hour to allow the mint flavour to permeate the dressing.
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8
When the herb salad has rested, add 1 tablespoon of oil to a ridged grill over a high heat (use an ordinary frypan or skillet if you dont have a ridged grill or, you could cook this on a barbecue.
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9
).
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10
Add the slices of zucchini, in batches if necessary, and cook until golden on each side.
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11
Remove zucchini from pan to a plate lined with paper towel.
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12
Sprinkle zucchini with salt and pepper, then add to the herb salad and toss well.
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13
Add another tablespoon of oil to the grill and cook the pork steaks until golden on both sides, sprinkling lightly with some sea salt as they cook.
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14
To serve, place three steaks in the centre of each plate and pile the zucchini salad on top.
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15
Now, using a teaspoon and a clean finger, push small pieces of the feta or ricotta on top of and around the salad about 2-3 heaped teaspoons per plate.
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16
Finish each dish with a light sprinkling of dried chilli flakes.
