Juicy gammon steak with a fragrant coriander seed & fennel seed crust, served with a crispy apple, fennel & radish quinoa and roasted green beans.

Serves: 2 | Cook Time: 30 mins | Calories: 586 | Type: Gluten-Free | Macros P: 36g / C: 56g / F: 27g

Ingredients:


  • 2 x 150g organic gammon steak
  • 80g quinoa
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 fennel head
  • 1 apple
  • 70g radishes
  • 80g green beans
  • 1 tbsp dijon mustard (mustard)
  • 2 tbsp apple cider vinegar (sulphites)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle. Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins then drain.
  2. Meanwhile, trim the green beans. Preheat a dry frying pan on a medium-high heat and toast the fennel seeds and coriander seeds for 3 mins until turning golden. Remove from the pan and roughly crush with a rolling pin or in a pestle & mortar.
  3. In a bowl, mix the crushed seeds with 1 tbsp oil, a pinch of sea salt and black pepper. Place the gammon steaks in the bowl and stir to coat. Heat the same frying pan on a medium heat and add cook the gammon for 3-4 mins on each side, until turning golden.
  4. Place the gammon steaks on a baking tray, alongside the green beans and roast in the oven for 10-15 mins, until the gammon is cooked through.
  5. Meanwhile, very finely slice the fennel, and cut the radishes and the apple into matchsticks (removing the core of the apple).
  6. In a bowl, mix together the dijon mustard, apple cider vinegar and 1 tsp olive oil. Add the quinoa, fennel, radish and apple to the bowl and stir well.
  7. Serve the spice crusted gammon steaks on two warm plates, alongside the roasted green beans and the fennel, radish & apple quinoa.