• 1 tbsp olive oil
  • 2 tsp finely chopped rosemary
  • 4 cloves garlic, crushed
  • Juice and zest ½ lemon
  • 4 boneless pork steaks , trimmed of fat


  • 1 red onion, finely sliced
  • 2 tbsp sherry vinegar
  • 2x 400g can chickpeas, rinsed and drained
  • 110g bag mixed salad leaves


  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.