Annie Bell’s baharat pork steaks with beetroot and tomato salad

Pork steaks welcome this paprika-rich spice blend, while the sweet and sour tomato salad can be dished up with any barbecue offerings. You could also add some feta to it, or grill halloumi for a vegetarian option.

Baharat pork steaks
Ellis Parrinder

SERVES 4

BAHARAT PORK
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp baharat spice blend
2 garlic cloves, peeled, crushed
500g-600g pork loin steaks (about 1cm thick)

BEETROOT & TOMATO SALAD
200g cherry tomatoes, halved
200g cooked and peeled beetroot, diced (see tip)
100g pomegranate seeds
1 tsp balsamic vinegar
2 tbsp extra virgin olive oil
2 spring onions, trimmed and thinly sliced diagonally

  1. For the pork, blend the oil, lemon juice, baharat spice blend and garlic in a large bowl. Add the pork steaks and stir to coat them. Cover and chill for up to 2 hours.
  2. Thirty minutes before you plan to barbecue, take the pork out of the fridge and set aside at room temperature. Also, in a salad bowl, season the tomatoes with salt and set aside.
  3. Season the steaks with salt on both sides and spoon over any marinade in the bottom of the bowl. Barbecue over hot coals for about 1 1⁄2 minutes on each side until golden and firm but with a slight give when pressed. They cook quickly, and the ideal is to leave them with a tinge of pink in the centre. Arrange on a serving plate and rest for 5 minutes.
  4. Mix the beetroot and pomegranate seeds into the tomatoes, then dress with the vinegar and oil. Mix half the onion into the salad and scatter the rest on top. Serve with the pork steaks.

TIP To cook your own beetroot, bake it skin-on for 1 hour at 210C/190C fan/gas 7. Halve any large bulbs and drizzle with a little olive oil. Leave to cool before peeling and dicing.

Food styling: Myles Williamson. Styling: Max Robinson. Creative direction: Chloe Sharp