Lemon & rosemary pork with chickpea salad

Thursday

Serves 4 Prep 8 mins plus optional marinating Cook 12 mins

1 tbsp olive oil

2 tsp finely chopped rosemary

4 cloves garlic, crushed

1/2 lemon, zested and juiced

4 boneless pork steaks, trimmed of fat 1 red onion, finely sliced

2 tbsp sherry vinegar

2 x 400g can chickpeas, rinsed

and drained

110g bag mixed salad leaves

1 Mix the olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add the 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. Simmer for 1 min, until the onion has softened a little and the dressing has thickened slightly. Stir through the chickpeas, some salt and pepper and any of the resting juices from the pork. Put the salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.

PER SERVING 396 kcals, fat 17g, saturates 3g,

carbs 23g, sugars 3g, fibre 6g, protein 40g, salt 0.9g