Herb and lime escalope with chickpea salad

Name: Herb and lime escalope with chickpea salad
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 2 Federation Parsley; 1 collar Basil; 1/2 bunch Mint; 1 collar Rocket; 3 red onions; 2 Garlic cloves; 2 red chillies; 17 TABLESPOONS Olive oil; 7-10 Tbsp Juice of 2 limes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 20 Minute escalope of pork; 3 can(s) (425 ml each) Chickpeas; 2 Cucumbers (approx. 250 g each); 600 g cherry tomatoes; 400 g Feta cheese; 7-10 Tbsp Juice of 2 lemons; 7-10 Tbsp Lime wedges

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

2 Federation Parsley
1 collar Basil
1/2 bunch Mint
1 collar Rocket
3 red onions
2 Garlic cloves
2 red chillies
17 TABLESPOONS Olive oil
7-10 Tbsp Juice of 2 limes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
20 Minute escalope of pork
3 can(s) (425 ml each) Chickpeas
2 Cucumbers (approx. 250 g each)
600 g cherry tomatoes
400 g Feta cheese
7-10 Tbsp Juice of 2 lemons
7-10 Tbsp Lime wedges

Directions

1
Wash herbs and rocket, dab dry. Pluck leaves and chop finely, except for something to garnish. Put aside about half of the parsley. Peel onions and garlic and chop finely.
2
Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pods into small pieces. Mix everything with 6 tablespoons of oil and lime juice. Season with salt, pepper and sugar.
3
Heat 3 tablespoons of oil in a frying pan. Fry the escalopes in it in portions while turning for about 3 minutes. Put the cutlets in a casserole dish with the herb mixture, put aside.
4
Drain the chickpeas. Wash, clean and chop the cucumbers. Wash and halve the tomatoes. Crumble feta. Mix prepared salad ingredients with 8 tbsp. oil and lemon juice. Season to taste with salt and pepper.
5
Serve the salad with the escalopes. Serve with lime wedges.