Porkchops; beetroot and chickpea salad recipe

Featuring the new baby leaf tipped to be a big hit this summer, this tasty beetroot, chickpea and baby kale salad with pork chops recipe packs a real flavour punch thanks to the infused Honey & Ginger Infused Beetroot, available in Asda. Enjoy on its own as a light lunch, or serve with pork chops fresh off the barbecue for a simple summer supper.

Ingredients

(serves 2)

2tbsp honey

2tbsp wholegrain mustard

2tbsp olive oil

2tsp balsamic vinegar

3-4 sprigs of thyme, leaves picked

2 pork chops

400g tin chickpeas

4 spring onions, sliced

1 carrot, grated

4 Honey & Ginger Infused Beetroot, cut into wedges

2 handfuls of baby kale leaves

Method

Make the dressing by mixing together the honey, wholegrain mustard, olive oil, vinegar and thyme leaves and season well. Pour half over the pork chops and reserve the rest for the salad. Heat the grill to medium-high.

Once the grill is hot put the chops under the grill and cook for 8-10 minutes on each side (depending on the thickness) basting with any remaining dressing when you turn them. Cook until, crispy and charred on the outside but just cooked in the middle.

When the chops are almost done put the chickpeas and their liquid in a saucepan and warm through over a medium heat for 3-4 minutes.

Drain the chickpeas and tip into a bowl. Pour over the reserved dressing and stir through. Add the onions and carrots and combine well then add the beetroot and give one last stir.

Put a handful of baby kale onto each plate then spoon on the beetroot mixture drizzling the dressing over the kale as you go.  Serve with the pork chops.

Cook’s tip: These chops are great served with Barbecue Beetroot Relish (pictured). Available from Tesco, this new tasty barbecue relish is perfect for adding colour and flavour to barbecued food including burgers, pork chops or halloumi kebabs. It also doubles up as a sweet yet earthy dip, perfect with breadsticks or crisps and can be used as a tasty dressing for salads too. RRP £1.25 for 200g.

Recipe courtesy of lovebeetroot.co.uk