Ingredients

• 3 teaspoons olive oil
• 1 small red onion, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 x 250g punnet cherry tomatoes, halved
• 1 x 400g can brown lentils, rinsed, drained
• 3 teaspoons White Balsamic vinegar
• 2 teaspoons extra virgin olive oil
• 2 teaspoons fresh lemon thyme leaves
• 1/2 cup chopped fresh continental parsley
• 4 pork midloin chops, excess fat trimmed

Method

• Step 1 Heat 2 teaspoons of the olive oil in a large non-stick frying pan over medium heat. Add the onion, cumin and coriander, and cook, stirring occasionally, for 3 minutes. Add the tomato and lentils. Stir to combine. Cook for 5 minutes or until heated through and the tomato softens slightly.
• Step 2 Combine the vinegar, extra virgin olive oil and thyme in a small bowl. Add the dressing and parsley to the tomato mixture and stir to combine. Taste and season with salt and pepper. Transfer to a heatproof bowl. Cover with foil to keep warm.
• Step 3 Wipe the pan clean. Heat over medium-high heat. Brush the pork with remaining olive oil and season with salt and pepper. Cook for 3-4 minutes each side. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Divide the salad among serving plates. Top with the pork to serve.