2 x 300-gram pork fillets
1 tablespoon Moroccan seasoning
400-gram tin chickpeas, rinsed and drained
2 tablespoons lemon juice
2 tablespoons butter
2 x 20cm Lebanese breads, ripped into pieces
1 small telegraph cucumber, thinly sliced
1 cup each mint and parsley leaves, roughly chopped
1 small red onion, very thinly sliced
100 grams soft feta
Roll the pork fillets in the Moroccan seasoning.
Heat 1 tablespoon of oil in a sauté pan over medium heat. Cook the pork for about 10 minutes or until just cooked through, turning to brown on all sides.
Transfer to a large plate, cover loosely and rest for a few minutes. Don’t wash the pan.
Add a little more oil and the chickpeas to the pan and cook until golden, stirring frequently. Stir in the lemon juice and let it bubble up and evaporate. Add the chickpeas to the pork.
Wash the pan and add the butter with another tablespoon of oil and cook the bread in batches until crisp and golden. Place on kitchen towels.
Slice the pork and place in a large bowl with the chickpeas, cucumber, herbs and onion and toss together. Place the bread on a long serving platter and top with the salad then crumble over the feta. Drizzle over the pork resting juices.
Pantry note: Moroccan seasoning is available in the spice section at the supermarkets.