Pork Fillet On A Warm Salad Of Roast Chickpeas, Beetroot & Spinach With Horseradish Cream
Chickpeas can be tossed in spices and roasted to add to spinach leaves for a tasty salad idea. Pan-fry the pork and slice on top of the salad for a lovely dish to share with friends.
For the vegetables:
- 400g tin of chick peas, drained
- 3 cloves garlic, crushed
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- ½ teaspoon dried chilli flakes
- 4 tablespoons olive oil
- 400g washed baby spinach leaves
- 2 medium beetroot, peeled and diced
For the pork:
- 2 small pork fillets
- 1 tablespoon ground cumin
- 3 tablespoons flour
- Salt and pepper
- 3 tablespoons extra virgin olive oil
- ½ cup fresh coriander leaves
- 2 tablespoons horseradish
- 150g crème frâiche
Preheat the oven to 180ºC. Put the chickpeas into an oven dish with the garlic, cumin, paprika, chilli flakes and olive oil and toss well to coat. Roast in the oven for 20-30 minutes until they are golden.
Take from the oven and while the chickpeas are still hot, toss the spinach and beetroot through. Return to the oven for 2-3 minutes to heat the beetroot and so the spinach starts to wilt. Turn this mixture onto a warmed serving plate.
Meanwhile cook the pork so it is ready at the same time.
Cut the pork fillets into large diagonal slices. Dust with the cumin seeds, flour and the salt and pepper.
Heat a heavy frying pan, add the olive oil and wait until it reaches a high heat. Place the pork in the pan and allow to brown, (about 2-3 minutes, before turning and frying on the other side for a further 3 minutes.
Mix the horseradish with the crème frâiche.
When the pork is cooked, arrange on top of the vegetables and tip any pan juices over.
Finally spoon a little of the horseradish crème over and finish with coriander. Serve at once with warmed Turkish bread.
John Hawkesby’s wine recommendation
Kumeu River Estate 2008
Craggy Range 2009
Mt Hector 2009
Clos de Ste. Anne 2008