Pork with chorizo and chickpea salad
1 medium, quartered
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
3 medium, chopped
2 medium, chopped
Fresh flat-leaf parsley
2 tsp, (extra-virgin)
125 g, cut into 1cm thick slices
Trimmed pork medallion steak
320 g, (buy 4x100g), fat trimmed
1 x 3 second spray(s)
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray capsicum with oil. Cook, turning occasionally, for 12–15 minutes or until tender and lightly charred. Wrap in foil and set aside to cool slightly. Peel and discard skin. Cut flesh into 1cm-wide strips.
- Place capsicum, chickpeas, tomatoes, cucumber, parsley and oil in a large bowl.
- Reduce chargrill to medium heat. Cook chorizo for 2–3 minutes each side or until golden. Add to salad mixture. Gently toss to combine.
- Sprinkle pork with cumin and season with salt and freshly ground black pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Serve pork with salad.