½ red capsicum, quartered
½ cup (80g) rinsed, drained canned chickpeas
1½ tomatoes, cut into wedges
1 Lebanese cucumber, halved lengthways, thinly sliced
¼ cup fresh flat-leaf parsley leaves
1 tsp extra-virgin olive oil
60g chorizo, cut into 1cm thick slices
200g pork loin steaks, fat trimmed
½ tsp ground cumin
Preheat a chargrill or barbecue over medium-high heat. Lightly spray capsicum with oil. Cook, turning occasionally, for 12–15 minutes or until tender and lightly charred.
Wrap in foil and set aside to cool slightly. Peel and discard skin. Cut flesh into 1cm-wide strips.
Place capsicum, chickpeas, tomatoes, cucumber, parsley and oil in a large bowl.
Reduce chargrill to medium heat. Cook chorizo for 2–3 minutes each side or until golden. Add to salad mixture. Gently toss to combine.
Sprinkle pork with cumin and season with salt and freshly ground black pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Serve pork with salad.
Serving suggestion: Wholemeal bread rolls. Add 4 SmartPoints® values for a medium (50g) roll per serve.