Ingredients

800 g pork loin (deboned)

1 tbsp Vegeta

4 tbsp oil

100 ml white wine

Salad:

250 g lettuce

100 g cherry tomatoes

1 cucumber

2 spring onions

100 g can of chickpeas

salt

ground black pepper

4 tbsp oil

2 tbsp vinegar

We used

Vegeta

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 90 min

• 1 Drizzle the pork with Vegeta and and let it sit for at least 30 minutes.
• 2 Put the marinated meat in an oiled roasting pot along with the leftover marinade and pour in the wine. Cover the pot with baking paper or aluminium foil and roast for about an hour at 200°C. Occasionally turn the meat, and uncover it after 40 minutes to brown it slightly. Cut the roast warm or cold and serve with a salad.
• 3 Prepare the salad by chopping the lettuce. Put it into a serving bowl, add sliced tomatoes, cucumbers, onions and drained chickpeas.
• 4 Mix, add salt, pepper, oil and vinegar and serve.