Pork, Chickpea and Arugula Salad
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 150 grams Arugula
- 300 grams chickpeas (canned)
- 500 grams Pork tenderloin
- 1 tsp sweet ground paprika
- ½ tsp ground cumin
- 2 generous pinches oregano
- 3 Tbsps Canola oil
- 200 grams Cherry tomatoes
- 1 Tbsp butter
- salt
- freshly ground peppers
- 3 Tbsps lemon juice
- 50 milliliters olive oil
Preparation steps
1.
Rinse the arugula and spin dry. Drain the chickpeas, rinse and drain again. Chop the pork and mix with the paprika, cumin, oregano and oil. Rinse the tomatoes and quarters.
2.
Melt the butter in a frying pan and sear the meat until golden brown on all sides, about 5 minutes. Season with salt and pepper. Meanwhile, toss the arugula with the lemon juice and olive oil and arrange on serving plates. Top with the chickpeas, tomatoes and pork. Serve.
