Cajun pork with roast chickpea and kale salad
- 400g lean pork fillet, trimmed
- 1 tablespoon Cajun seasoning
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 bunch kale, stalks removed
- 1 fennel, thinly sliced, fronds reserved
1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place pork on one prepared tray. Combine Cajun seasoning with ½ tablespoon olive oil, then rub all over pork. Place chickpeas on second prepared tray and drizzle with ½ tablespoon olive oil. Transfer both trays to oven and cook for 10 minutes. Rest pork for 10 minutes before slicing.
2 Meanwhile, place tahini, lemon juice and maple syrup in a bowl, whisking to combine. Season with freshly ground black pepper.
3 Place kale and 1 tablespoon olive in a salad bowl. Massage oil into leaves for 2 minutes or until glossy. Add fennel, fronds and baked chickpeas. Drizzle with dressing. Serve with pork.
When massaging olive oil into kale, be quite firm with your fingers, pinching and squeezing every part of the leaves until they start to soften.
Nutrition Info (per serve)
Total fat 14.8g
–Saturated fat 2.9g
Dietary fibre 10.2g
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