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29 minutes
- 400 g piece of higher-welfare pork fillet
- 1 x 480 g jar of roasted peeled peppers in brine
- 300 g rainbow chard
- 1 heaped teaspoon fennel seeds
- 1 x 660 g jar of chickpeas
- Place a large shallow casserole pan over high heat. Season the pork with sea salt and black pepper. Add 1 tablespoon of olive oil to the pan and sear the pork for 5 minutes, turning halfway. Dice the drained peppers into 1cm chunks and finely slice the chard, including the stalks. Remove the pork from the pan. Add fennel seeds, diced peppers, and sliced chard to the pan with the pork fat. Stir and fry for 2 minutes. Add the chickpeas and their juice, then bring to a boil. Return the pork to the pan, cover, and simmer gently for 12 minutes until the pork is cooked through. Rest for 2 minutes, slice the pork, season the chickpeas with perfection, adding a splash of red wine vinegar and drizzle with extra virgin olive oil before serving. Enjoy!
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