Pork with chorizo and chickpea salad
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Add some extra flavour to this nutrient packed salad with crispy chorizo. Served with bread rolls, it’s the perfect summer night’s dinner.
Ingredients
Red capsicum
1 medium, quartered
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Tomato(es)
3 medium, chopped
Lebanese cucumber
2 medium, chopped
Fresh flat-leaf parsley
½ cup(s)
Olive oil
2 tsp, (extra-virgin)
Chorizo sausage
125 g, cut into 1cm thick slices
Pork medallion or loin steak, raw
400 g, (buy 4 x 100g)
Ground cumin
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Place capsicum, chickpeas, tomatoes, cucumber, parsley and oil in a large bowl.
3
Reduce chargrill to medium heat. Cook chorizo for 2–3 minutes each side or until golden. Add to salad mixture. Gently toss to combine.
4
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.
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