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.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes
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)
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
