Lemon & rosemary pork with chickpea salad

Healthy summer recipe for 4 people, takes only 12 mins; recipe has olive oil, rosemary, garlic, lemon, pork steak, red onion, sherry vinegar, chickpea and mixed salad leaves.

Lemon & rosemary pork with chickpea salad

Lemon & rosemary pork with chickpea salad

Recipe by Chef Soomro Course: Healthy summer


Prep time

8 mins


  • Olive Oil: 1 tbsp olive oil
  • Red Onion: 1 red onion, finely sliced
  • Chickpea: 2 x 400g/14oz can chickpeas, rinsed and drained
  • Lemon: juice and zest 1/2 lemon
  • Sherry Vinegar: 2 tbsp sherry vinegar
  • Rosemary: 2 tsp finely chopped rosemary
  • Mixed Salad Leaves: 110g bag mixed salad leaves
  • Garlic: 4 cloves garlic, crushed
  • Pork Steak: 4 boneless pork steaks, trimmed of fat


  1. 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.
  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. 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.