Preheat the oven to 200°C/gas 6.
Slice the pork diagonally into eight even-sized slices. Using a sharp knife cut 3 diagonal slashes in each slice, making sure that you do not cut all the way through.
In a small bowl mix together the yoghurt, harissa and sun-dried tomato paste and rub well into the pork. Place in the fridge to marinate for 1-2 hours.
To make the chick pea salad, toss the onions and peppers in 1 tbsp of the olive oil, place in a roasting tray and roast for 30 to 40 minutes.
Halve the lemons and cut each half into four even-sized pieces.
Heat the butter and oil in a frying pan until foaming, then add the marinated pork, slash side down and lemons. Fry over a gentle to medium heat for 4-5 minutes until cooked.
Meanwhile, toss together the warm roasted onion and red pepper with the remaining olive oil, lemon juice, chick peas and coriander. Season with salt and freshly ground pepper.
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