Step 1

Toast the fennel seeds and peppercorns in a large, dry frypan over medium heat for 1 minute or until fragrant. Cool, then roughly crush in a mortar and pestle with a pinch of salt.

Step 2

Spray the pork steaks with a little oil and sprinkle both sides with the fennel seed mixture. Return the frypan to high heat. Add the pork and cook for 3 minutes each side until browned and cooked through. Wrap loosely in foil and rest while you make the salad.

Step 3

For the salad, whisk the vinegar, oil and garlic together in a large bowl. Season to taste with salt and pepper, then add the artichokes, lentils, spinach and feta. Gently toss to coat.

Step 4

Divide the salad among plates, top with the pork and any pan juices, then serve.