Quick recipe finder Pork medallions with squash and chickpea mash
By Nick Nairn From Ready Steady Cook
Ingredients
For the pork medallions
- 150g/5½oz pork fillet cut into 3 medallions
- 1 tbsp olive oil
- salt and freshly ground black pepper
For the squash and chickpea mash
- 100g/3½oz chickpeas, rinsed and drained
- ¼ squash, peeled and chopped
- 1 clove garlic, roughly chopped
- 1 tbsp olive oil
Method
Preheat the oven to 200C/400F/Gas 6.
To make the pork medallions, heat a griddle pan until smoking.
Rub the medallions with olive oil and season well with salt and freshly ground black pepper.
Char-grill the medallions for two minutes on each side, or longer, ensuring the pork is cooked through.
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.
Place in a baking tray and roast for 12 minutes. Remove from the oven and mash together.
To serve, spoon the mash onto a warm plate and arrange the medallions aside.