Braaied pork fillet with braised tomato and chickpea salad

Liven up your braai repertoire with this meaty dish. Sweet pomegranate molasses, tart tomatoes, and a touch of paprika make this pork recipe a little bit special.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes


2 (± 800g) pork fillets
4 ripe tomatoes
1 punnet (250g) cherry tomatoes
1 tin (410g) chickpeas
1 crushed clove of garlic
3 tablespoons pomegranate molasses
2 tablespoons olive oil
1/2 teaspoon smoked paprika
salt and pepper


Season the pork fillet well and rub with the pomegranate molasses and 15 ml of the olive oil. Braai, along with the tomatoes over medium coals for 15 minutes. Squeeze the ripe tomatoes over the chickpeas and fry with the paprika and garlic in the remaining olive oil. Season. Slice fillet and serve with the braaied tomatoes, sautéed chickpeas and chopped parsley.

By Abigail Donnelly. Courtesy of Mediclinic family. View the digital magazine here.

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