This easy dinner is a little bit gourmet, with barbecued pork served with homemade beetroot hummus.
400g can chickpeas, rinsed, drained
150g cooked beetroot (not canned)
11/2 tablespoons fresh lemon juice
2 teaspoons tahini
1 tablespoon white balsamic vinegar
1/2 teaspoon honey
4 radishes, thinly sliced
4 x 150g lean pork loin cutlets, fat trimmed
1 teaspoon ground cumin
300g green beans, trimmed
1/2 cup fresh continental parsley leaves
Process chickpeas, beetroot, lemon juice and tahini in a food processor until smooth and combined. Season well.
Combine the vinegar, honey and a pinch of salt in a bowl. Add the radish and set aside for 10 minutes to pickle.
Meanwhile, sprinkle the pork cutlets with the cumin and lightly spray with oil. Heat a large chargrill pan or barbecue grill over medium-high heat. Cook the pork for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.
Steam beans over a saucepan of boiling water until just tender. Drain. Refresh under cold water. Drain. Combine the beans, parsley and drained radish in a bowl.
Spread the beetroot hummus over serving plates. Add the bean salad. Place the pork cutlets on top of the hummus.