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Pork tomahawk with peach salad

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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.

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Pork tomahawk with peach salad


  • 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)

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

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