Pork tomahawk with peach salad

Shake up your next salad with this tasty pork tomahawk and peach recipe. It’s perfect for a weekend barbecue or delicious weeknight meal with the family.

4

10m

35m

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 1 tsp Dijon mustard
  • 2 x 750g Coles Australian Pork Tomahawk
  • 400g can chickpeas, rinsed. drained
  • 1/2 small red onion, thinly sliced into rounds
  • 2 yellow peaches, stoned, cut into wedges
  • 10g pkt chives, chopped
  • 1 cup basil leaves
  • 1 long red chilli, thinly sliced (optional)

Method

STEP 1

Preheat a covered barbecue on high. Combine the oil, 2 tbs lemon juice and mustard in a jug. Drizzle 1 tbs of the oil mixture over the pork and brush to coat. Season. Cook pork on the barbecue grill for 3 mins each side or until golden brown. Cook in covered barbecue using indirect heat for 25 mins or until pork is just cooked through. Transfer to a baking tray and loosely cover with foil. Set aside for 10 mins to rest.

STEP 2

Meanwhile, add lemon rind to the remaining oil mixture. Season. Combine the chickpeas, onion, peach, chives, basil and chilli, if using, in a serving bowl.

STEP 3

Drizzle salad with dressing and season with pepper. Slice the pork and serve with salad.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.