Lemon Rosemary Pork with Balsamic Chickpea Salad
Did you know that pork is safe to be eaten when cooked to an internal temperature of 63°C? Don’t be afraid of blushing pork, it’ll be lovely and juicy when you slice it up, and everything in your chickpea and broccoli salad will combine beautifully!
The quantities provided above are averages only.
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Ingredients
1 bunch
rosemary
2 clove
garlic
1
lemon
1
pork steak
½
red onion
1 head
broccoli
1 tin
chickpeas
70 g
rocket
2
tomatoes
Not included in your delivery
1 tbs
olive oil
1 tbs
white vinegar
2 tbs
balsamic vinegar
2 tbs
water
½ tsp
sugar
salt
pepper
Nutritional Values
Utensils
Instructions
Chop the leaves of the rosemary. Peel and crush the garlic and zest and juice the lemon. Slice the red onion and cut the broccoli into florets. Cut the tomatoes into wedges. For the marinade, mix the olive oil, rosemary, garlic, lemon juice, and zest in a large bowl. Add pork, turn to coat and season well with salt and pepper. If you have time marinate in the fridge for 30 minutes.
Heat a large non-stick frying pan over a medium-high heat. Lift the pork out of the marinade, shaking off any excess and place the red onion in the marinade, reserving the marinade for later. Cook the pork in the pan for 3-4 minutes each side or until cooked through. Cover the pork and rest for about 10 minutes, then thinly slice.
Blanch the broccoli in a pot of boiling water for 3 minutes or until bright green. Drain and set aside.
Drain and rinse the chickpeas. Pour the remainder of the marinade with the red onion into the pan. Cook for 1 minute over a high heat before adding the white wine vinegar, balsamic vinegar, and water. Bubble down for about 2 minutes or until the onion has softened a little. Season well with salt, pepper and, sugar. Stir through chickpeas and continue to cook until the chickpeas have warmed through.
In a large bowl, toss the rocket and tomatoes. Add the onion and chickpea mix along with the sliced pork and gently toss and divide amongst serving bowls.
Did you know? Pork is by far the most widely consumed meat globally.