Pork Main

Harissa pork and chickpea salad

Name: Harissa pork and chickpea salad
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4
Ingredients: 4 x 300g pork cutlets; 1/4 cup (60ml) olive oil; 2 tbs harissa; 2 tsp smoked paprika (pimenton); 1 tbs honey; 1 orange, halved; 400g can chickpeas, rinsed, drained; 1/2 red onion, thinly sliced; 100g haloumi, crumbled; 2 tbs currants; 1 small garlic clove, crushed; 1 tbs sherry vinegar; Mint leaves, to serve

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by Charlotte Binns-McDonald

Aug 20, 2017

Forget everything you thought you knew about salad, this recipe is totally next level.

4 x 300g pork cutlets
1/4 cup (60ml) olive oil
2 tbs harissa
2 tsp smoked paprika (pimenton)
1 tbs honey
1 orange, halved
400g can chickpeas, rinsed, drained
1/2 red onion, thinly sliced
100g haloumi, crumbled
2 tbs currants
1 small garlic clove, crushed
1 tbs sherry vinegar
Mint leaves, to serve

Method

1.

Preheat oven to 220°C. Grease a baking tray. Place pork on prepared tray and rub with 2 tbs oil, harissa, paprika and honey. Add orange, cut-side up, to tray and roast on top shelf of oven for 22 minutes or until pork is just cooked through.
2.

Meanwhile, toss chickpeas, onion, haloumi and currants in a bowl. Set aside.
3.

Combine garlic, vinegar and remaining 1 tbs oil in a bowl. Set aside.
4.

Using tongs, carefully squeeze juice from roasted orange into garlic mixture, then stir through 2 tbs pork cooking juices. Arrange pork and chickpea salad on a serving platter. Drizzle with dressing, season and scatter with mint to serve.