Lemon & rosemary pork with chickpea salad

10-30 minutes 4 servings 400 kcal or less chick peas chickpea chickpea recipe chickpeas easy recipe everyday recipe healthy pork recipe healthy recipe mains midweek meal recipe mixed salad leaves pork recipe pork steak pork steaks quick quick recipe superhealthy

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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.