Lemon & Rosemary Pork with Chickpea Salad

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the chopped rosemary, crushed garlic, lemon zest and half the olive oil in a small bowl. Rub the mixture all over the pork steaks.

2. Heat a large frying pan over medium-high heat. Add the pork steaks and cook for about 5 minutes per side, until the thickest part reaches 145°F (63°C).

3. Transfer the pork to a plate, cover loosely with foil and rest for 3 minutes.

4. While the pork rests, put the finely sliced red onion in a large bowl. Add the sherry vinegar, the lemon juice and the remaining olive oil, and stir well.

5. Add the rinsed and drained chickpeas to the onion mixture and toss to coat.

6. Add the mixed salad leaves to the chickpeas and toss gently just before serving.

7. Divide the chickpea salad between plates and top each with a pork steak.