Grilled pork cutlets with warm chickpea salad

Instructions

1. 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.
2. 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.
3. Divide chickpea salad among plates and top each with a pork cutlet and garnish with a lemon wedge.