90g (3 cups)
Baby greens (lettuce mix, baby spinach, kale or arugula)
60ml (4 tbsp.)
Mayonnaise
15ml (1 tbsp.)
Balsamic vinegar
170ml (3/4 cup)
Marinated artichokes (jar)
25g (1/4 cup)
Shaved Parmesan
Meat & Greet spices
2 cloves of garlic or 1 tbsp. garlic powder, ½ tsp salt, ½ an onion or 1 tbsp. onion powder, 1 tbsp. paprika, 2 tbsp. sunflower oil or olive oil, ½ tsp oregano, ½ tsp thyme
How to make
1Heat your pan spraying with a bit of oil to prevent sticking. Place 2 tbsp. butter in a small bowl and leave to let it soften to room temperature. Cut zucchini into ¼-inch rounds at an angle. Reserve the marinade and drain the artichokes from the jar, patting dry with a paper towel. Roughly chop ½ and quarter the remaining ½. In a second small bowl, combine the mayo, and chopped artichokes with S&P.
2In a large bowl, combine the pork, spices, ½ the garlic, and form 2 patties. In a medium bowl, combine the zucchini, 1 tbsp. of the reserved marinade, the remaining garlic with S&P.
3Place the patties and zucchini into the pan, cooking for 3 to 5 minutes per side or, until cooked through. Transfer to a plate and reserve the pan.
4Heat the bread slices in the reserved grill pan., until golden brown. Transfer to a plate and spread with the softened butter.
5In a second bowl, combine 1 tbsp. of the remaining marinade, 2 tbsp. olive oil, vinegar, and S&P. Add the quartered artichokes, ½ the cheese, and all but a handful of the baby greens; toss well.
6Spread bread slices with the artichoke mayo, pork, zucchini, and the remaining baby greens and cheese. Serve the salad and any remaining zucchini on the side.