Lemon Rosemary Pork with Balsamic Chickpea Salad

Name: Lemon Rosemary Pork with Balsamic Chickpea Salad
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 tbs olive oil; 1 bunch rosemary; 2 clove garlic; 1 lemon; 1 pork steak; ½ red onion; 1 head broccoli; 1 tbs white vinegar; 2 tbs balsamic vinegar; 2 tbs water; ½ tsp sugar; 1 tin chickpeas; 70 g rocket; 2 tomatoes; salt; pepper

Up to 180$ + Free Treats / Extras for Life

Did you know that pork is safe to be eaten when cooked to an internal temperature of 63°C? Don’t be afraid of blushing pork, it’ll be lovely and juicy when you slice it up, and everything in your chickpea and broccoli salad will combine beautifully!

Tags:

Lactose free

•Low Carb

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bunch

rosemary

2 clove

garlic

lemon

pork steak

red onion

1 head

broccoli

1 tin

chickpeas

70 g

rocket

tomatoes

Not included in your delivery

1 tbs

olive oil

1 tbs

white vinegar

2 tbs

balsamic vinegar

2 tbs

water

½ tsp

sugar

salt

pepper

Nutritional Values

per serving

Calories2320 kcal

Fat22.6 g

of which saturates6.5 g

Carbohydrate24.5 g

of which sugars4.3 g

Protein57.3 g

The average adult daily energy intake is 8700 kJ

Utensils

•Bowl

•Knife

•Zester

•Pan

•Pot

•Strainer

•Large Bowl

•Spoon

Cooking Steps

Chop the leaves of the rosemary. Peel and crush the garlic and zest and juice the lemon. Slice the red onion and cut the broccoli into florets. Cut the tomatoes into wedges. For the marinade, mix the olive oil, rosemary, garlic, lemon juice, and zest in a large bowl. Add pork, turn to coat and season well with salt and pepper. If you have time marinate in the fridge for 30 minutes.

Heat a large non-stick frying pan over a medium-high heat. Lift the pork out of the marinade, shaking off any excess and place the red onion in the marinade, reserving the marinade for later. Cook the pork in the pan for 3-4 minutes each side or until cooked through. Cover the pork and rest for about 10 minutes, then thinly slice.

Blanch the broccoli in a pot of boiling water for 3 minutes or until bright green. Drain and set aside.

Drain and rinse the chickpeas. Pour the remainder of the marinade with the red onion into the pan. Cook for 1 minute over a high heat before adding the white wine vinegar, balsamic vinegar, and water. Bubble down for about 2 minutes or until the onion has softened a little. Season well with salt, pepper and, sugar. Stir through chickpeas and continue to cook until the chickpeas have warmed through.

In a large bowl, toss the rocket and tomatoes. Add the onion and chickpea mix along with the sliced pork and gently toss and divide amongst serving bowls.

Did you know? Pork is by far the most widely consumed meat globally.