Quick recipe finder Pork medallions with squash and chickpea mash

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 1

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

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.