Grilled pork cutlets with warm chickpea salad

Power up with protein and fibre! These pork cutlets with warm chickpea salad are packed with vegies, iron and wholefood goodness — perfect for a satisfying dinner.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 x 125g pork loin cutlets

1 large red onion, thinly sliced

3 cloves garlic, thinly sliced

250g cherry tomatoes, halved

2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained, rinsed

¼ cup pitted kalamata olives, thinly sliced lengthwise

100g baby spinach

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

1 lemon, cut in wedges

Instructions

Stay Awake

Preheat oven to 160ºC. Place a large frying pan over a high heat and spray with oil. Cook pork for 2 minutes each side or until golden brown. Transfer to a baking tray and roast for 10 minutes or until cooked to your liking.
Meanwhile, return pan to a medium heat and respray with a little oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook for 1 minute. Add tomatoes. Cook, stirring occasionally, for 2 minutes. Add chickpeas, olives and spinach. Cook, stirring, for 2-3 minutes or until spinach is just wilted and chickpeas are heated. Stir through balsamic and olive oil. Season with freshly ground black pepper.
Divide chickpea salad among plates and top each with a pork cutlet and garnish with a lemon wedge.

Serving suggestion

Serve dish with a slice of ciabatta bread.

Nutrition Info (per serve)

Calories 406 cal

Kilojoules 1700 kJ

Protein 37 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 8 g

Dietary fibre 10 g

Sodium 560 mg

Calcium 70 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.