Pork, Pomegranate and Chickpea Salad

Ingredients

1 pomegranate
150 g packet baby leaf and beetroot mix
400 g can chickpeas, rinsed, drained
2 Tbs balsamic glaze
1 hot roast pork from the deli, cut into 3 cm pieces

Method

Cut the pomegranate in half. Use a wooden spoon to tap halves over a bowl to remove seeds, reserving any juice.

Divide the salad leaves, chickpeas and pomegranate seeds among serving bowls. Add the balsamic glaze to reserved pomegranate juice. Season and stir to combine.

Drizzle the dressing over the salad mixture. Arrange pork over the salad and serve immediately.

Credits: Coles

Photo Credits: Coles