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

Nutrition per serving

kcal 396
fat 17g
saturates 3g
carbs 23g
sugars 3g
fibre 6g
protein 40g
salt 0.9g

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

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.
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.
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.