Pork Medallions with Squash and Chickpea Mash

Succulent char-grilled pork medallions served alongside a roasted butternut squash and chickpea mash seasoned with garlic and olive oil.

Cook Time

16 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

LegumesPulses

100
g

Chickpeas

rinsed and drained

Meat

150
g

Pork Fillet

cut into 3 medallions

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

1
clove

Garlic

roughly chopped

OilsFats

15
ml

Olive Oil

for rubbing medallions

15
ml

Olive Oil

for the mash

Vegetables

0.25
piece

Squash

peeled and chopped

Steps

Preheat the oven to 200°C.
Heat a griddle pan until it begins to smoke.
Rub the pork medallions with olive oil and season with salt and pepper.
Grill the medallions for two minutes on each side until cooked through.
Mix chickpeas, squash, garlic, and olive oil in a bowl and season.
Transfer the mixture to a tray and roast for 12 minutes before mashing.
Serve the roasted mash on a warm plate with the pork medallions positioned alongside.