Herb Lime Pork Steaks With Chickpea Salad - cooking recipe

Ingredients

3 None red onions, peeled and finely diced
2 None garlic cloves, peeled and finely diced
2 None red chilli peppers, deseeded and finely diced
17 tbsp olive oil
6 None limes
1 bunch basil
1/2 bunch mint
1 bunch rocket
1 pinch sugar
20 None thin pork steaks
3 x 425 g cans chickpeas, drained and rinsed
2 None cucumbers, diced
600 g cherry tomatoes, halved
400 g feta cheese, crumbled
2 None lemons, juiced

Preparation

Mix the onion, garlic and chili in a bowl. Stir in 6 tbsp of the oil and the juice from 2 of the limes. Roughly chop the basil parsley, mint and arugula. Stir half into the oil and lime juice and add the sugar. Season to taste, cover and place in the fridge to chill.
Heat 3 tbsp of the remaining oil in a large frying pan and fry the pork steaks in batches, over high heat, until browned and cooked though. Layer all the cooked pork steaks in a shallow dish with the remaining herb and arugula mixture. Cover and keep warm for 10 minutes.
Stir the chickpeas, cucumber, tomatoes and feta into the onion mixture. Stir in the rest of the oil and the lemon juice. Season to taste. Serve the herbed pork steaks with the salad and lime wedges.