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
Ingredients
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
Directions
Preparation:10min ›
Cook:35min ›
Ready in:45min
- 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.
- 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.
- 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.
