Pork medallions with squash and chickpea mash Recipe

Pork medallions with squash and chickpea mash Recipe

  • 150g/5½oz pork fillet cut into 3 medallions
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 100g/3½oz chickpeas, rinsed and drained
  • ¼ squash, peeled and chopped
  • 1 clove garlic, roughly chopped
  • 1 tbsp olive oil
  1. Preheat the oven to 200C/400F/Gas 6.
  2. To make the pork medallions, heat a griddle pan until smoking.
  3. Rub the medallions with olive oil and season well with salt and freshly ground black pepper.
  4. Char-grill the medallions for two minutes on each side, or longer, ensuring the pork is cooked through.
  5. To make the mash, in a large bowl mix together the chickpeas, squash, garlic and olive oil and season with salt and freshly ground black pepper.
  6. Place in a baking tray and roast for 12 minutes. Remove from the oven and mash together.
  7. To serve, spoon the mash onto a warm plate and arrange the medallions aside.
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