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Lemon & rosemary pork with chickpea salad

Contains pork – recipe is for non-Muslims only
Jazz up pork with lemon and rosemary for a feel-good supper that's on the table in under half an hour

  • Prep: 8 mins
    Cook: 12 mins
    Plus marinating if you have time
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 396
  • Carbohydrates 23
  • Saturated Fat 3
  • Sugar 3
  • Protein 40
  • Fat 17
  • Fibre 6
  • Salt 0.9

Nutrition per serving

  • Calories 396
  • Carbohydrates 23
  • Saturated Fat 3
  • Sugar 3
  • Protein 40
  • Fat 17
  • Fibre 6
  • Salt 0.9

Ingredients

  • 1 tbsp olive oil
  • 2 tsp finely chopped rosemary
  • 4 cloves garlic, crushed
  • juice and zest ½ lemon
  • 4 boneless pork steaks, trimmed of fat
  • 1 red onion, finely sliced
  • 2 tbsp sherry vinegar
  • 2 x 400g/14oz can chickpeas, rinsed and drained
  • 110g bag mixed salad leaves

Method

  1. Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.

  2. Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.

  3. Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.

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