Harissa lemon pork with chickpea salad recipe

  • Serves 4
  • 30 mins to prepare and 45 mins to cook
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Customer recipe by Jo Hodge
Added 48 months ago

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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 450g Pork fillet
  • 3 tbsp Greek yoghurt
  • 2 tbsp Harissa paste
  • 1 tbsp Sun Dried Tomato Puree
  • 2 Unwaxed lemons
  • 1 tbsp olive oil
  • 15g butter
  • 1 Large red onion
  • 4 tbsp olive oil
  • 410g canned chickpeas
  • 2 red pepper cut into strips

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