Lemon & rosemary pork with chickpea salad

• olive oil↗1 tbsp
• finely chopped rosemary2 tsp
• cloves garlic↗4

  crushed

• juice and zest ½ lemon
• boneless pork steaks↗4

  trimmed of fat

• red onion↗1

  finely sliced

• sherry vinegar↗2 tbsp
• 2 x 400g/14oz can chickpeas g

  rinsed and drained

• bag mixed salad leaves↗110g g

Step-by-step instructions

1. 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. 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. 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.