Rhubarb & strawberry meringue pots
A tasty, light and fluffy low-fat treat
Lemon & rosemary pork with chickpea salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating if you have time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 tsp finely chopped rosemary
- 4 cloves garliccrushed
- juice and zest ½ lemon
- 4 boneless pork steakstrimmed of fat
- 1 red onionfinely sliced
- 2 tbsp sherry vinegar
- 2 x 400g/14oz can chickpeasrinsed and drained
- 110g bag mixed salad leaves
Nutrition: per serving
- kcal396
- fat17g
- saturates3g
- carbs23g
- sugars3g
- fibre6g
- protein40g
- salt0.9glow
Method
step 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.
step 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.
step 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.
