Theo Michaels served up tasty feta marinated pork chops with roasted butternut squash salad on Steph’s Packed Lunch.

The ingredients are: 4 thick cut pork chops, approx. 4xm thick, outside fat cut at 2.5cm intervals, Vegetable oil, for frying and 4 lime wedges, to serve.

For the brine: 80g salt, 80g granulated white sugar, A few sprigs of rosemary and Peel stripped from ½ a lemon.

For the dressing/marinade: 200g feta cheese, 1 fresh green chilli, 60ml olive oil, Juice of ½ lemon, 1 tbsp cider vinegar, Pinch of salt and A handful of coriander leaves, chopped, plus extra to garnish.

To serve: 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp honey, ½ butternut squash, cut into semi moons and roasted for 20-30 mins at 200c, 1 beetroot, quartered, 1 red onion, peeled and thinly sliced, 1 packet pre-cooked puy lentils and Small bunch coriander, chopped.

See recipes by Theo in his book titled: Theo’s Family Kitchen: 75 recipes for fast, feel good food at home available from Amazon now.