- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: easy
- 450 g pork fillet
- 3 tbsp Greek yogurt
- 2 tbsp harissa
- 1 tbsp sun-dried tomato purée
- 2 unwaxed lemons
- 1 tbsp olive oil
- 15 g butter
For the chick pea and coriander salad:
- 1 large red onion, cut into thick wedges
- 2 red peppers, cut into large strips
- 4 tbsp olive oil
- juice of 1 lemons
- 410 g tinned chickpeas, drained and rinsed
- 20 g fresh coriander leaves
- black pepper
1. Preheat the oven to 200°C/gas 6.
2. Slice the pork diagonally into eight even-sized slices. Using a sharp knife cut 3 diagonal slashes in each slice, making sure that you do not cut all the way through.
3. In a small bowl mix together the yoghurt, harissa and sun-dried tomato paste and rub well into the pork. Place in the fridge to marinate for 1-2 hours.
4. To make the chick pea salad, toss the onions and peppers in 1 tbsp of the olive oil, place in a roasting tray and roast for 30 to 40 minutes.
5. Halve the lemons and cut each half into four even-sized pieces.
6. Heat the butter and oil in a frying pan until foaming, then add the marinated pork, slash side down and lemons. Fry over a gentle to medium heat for 4-5 minutes until cooked.
7. Meanwhile, toss together the warm roasted onion and red pepper with the remaining olive oil, lemon juice, chick peas and coriander. Season with salt and freshly ground pepper.
8. Serve the fried pork with the chick pea salad.
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