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.

Serves
4
Prep
10m
Cooking
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.