Lemon and rosemary pork with chickpeas

* INGREDIENTS

- 1 tbsp olive oil
- 2 tsp finely chopped rosemary
- 4 cloves of garlic, crushed
- grated rind and juice 1/2 lemon
- 4 boneless pork steaks, trimmed of fat
- 1 red onion, finely sliced
- 2 tbsp sherry vinegar
- 2 400g cans chickpeas, rinsed and drained
- 110g bag mixed salad leaves


* METHOD

1. Mix the olive oil, rosemary, garlic and lemon juice and rind in a large bowl. Add the pork, turn to coat and season well. 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 minutes on each side, or until cooked through. Rest on a plate while you make the salad.
2. Pour the reserved marinade into the pan with the onion. Cook for 1 minute over a high heat before adding the vinegar, and 3 tbsp water. Bubble for 1 minute, until the onion has softened a little and the dressing has thickened
3. Stir through the chickpeas, some salt and pepper and any of the resting juices from the pork. Put the salad leaves into a bowl, tip in the chickpeas mixture with the juices, and serve the salad topped with the pork.