Roasted pear and chickpea salad with spicy pork neck steak
4 servings Prep: 10 mins, Cooking: 20 mins By Ilse Kleinsmidt
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Ingredients (7)

1 pork steaks — Eskort smoked
2 pear
1 canned chickpeas — drained
1 tsp harissa paste
4 mixed salad leaves — handful
olive oil — for cooking
salt, black pepper — to taste
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Heat a frying pan over a moderate heat.

Cut the pears into quarters and dress them with a tablespoon of olive oil.

Place them into the frying pan and fry them for 5-6 min.

Dress the pork neck steaks with olive oil and season with salt and pepper then fry in the same pan for 5-6min on each side.

Remove the steaks from the pan and add the chickpeas with the harissa paste to the pan. Remove the pan from the heat.

To serve, thinly slice the pork neck steaks and serve them with the pears and the chickpeas on the spinach leaves.

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