Roasted pear and chickpea salad with spicy pork neck steak

Image supplied.
Image supplied.

Serves 4 | Preparation: 10min | Cooking: 20min


1 pack Eskort Smoked Pork Neck Steaks

2 pears

olive oil for cooking

400g can chickpeas, drained

5ml (1t) harissa paste

4 handfuls fresh mixed salad leaves 

salt and freshly ground pepper


  • Heat a frying pan over a moderate heat.
  • Cut the pears into quarters, dress with a tablespoon of olive oil and fry in a pan for 5-6 minutes.
  • Dress the pork neck steaks with olive oil, season with salt and pepper and fry in the same pan for 5-6 minutes on each side.
  • Remove the steaks from the pan, add the chickpeas and harissa paste to the pan and remove the pan from the heat.
  • Thinly slice the steaks and serve with the pears and the chickpeas on the salad leaves

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