Pork, Chickpea and Roasted Vegetable Salad

    45 minutes

    I have made many variations of this salad by roasting any vegetables I have available. it is also delicious made with pan-fried chicken breasts instead of the pork.

    5 people made this

    Serves: 4 

    • 400g butternut pumpkin, cut into 3cm pieces
    • 1 red onion, cut into thin wedges
    • 1 red capsicum, cut into thin strips
    • 2 tablespoons olive oil
    • salt and freshly ground black pepper
    • 1 large pita bread
    • 500g pork medallion steaks
    • 100g baby spinach leaves
    • 1 can (400g) chickpeas, rinsed, drained
    • 1 Lebanese cucumber, diced
    • 1/2 cup fresh coriander leaves
    • 2 tablespoons red wine vinegar
    • 1/3 cup Greek-style yoghurt

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Place the pumpkin, onion and capsicum on the prepared tray. Drizzle with the oil. Season with salt and pepper. Roast vegetables for 25-30 minutes or until golden and tender. Place the pita bread on a rack in the oven and cook for 5 minutes or until crisp. Break into bite-sized pieces.
    2. Meanwhile, season the pork with salt and pepper. Heat an oiled large frying pan over medium-high heat. Cook the pork for 3-4 minutes each side or until just cooked through. Slice thinly.
    3. Combine the spinach, chickpeas, cucumber, coriander and vinegar in a large bowl. Add the roasted vegetables, pita bread and pork and toss gently to combine. Serve the salad dolloped with the yoghurt.

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