Ever heard of “Eat This Not That”?  Well my recommendation under this category is…

EAT APPLE CIDER VINEGAR NOT BALSAMIC VINEGAR!  (was that clear enough!?)

Balsamic vinegar has almost 15 times the amount of sugar than Apple Cider vinegar and when I cooked this lovely meal for my bro he said “what’s that, Balsamic Vinegar?” – he couldn’t even tell!

I can tell you want to know what I cooked and here it is…
Grilled Pork with Warm Chickpea Salad

2 pork loins (about 125g each)
1/2 red onion, finely chopped
1 large garlic clove, finely chopped
half a punnet of cherry tomatoes, halved
1 can 400g chickpeas, rinsed and drained
large handful of baby spinach & rocket mix
big splash of apple cider vinegar!
Preheat oven to 160 C.  Cook pork loins in a pan on high heat in a large frying pan with some oil.  Cook for around 2 minutes each side until they are golden brown.  Then transfer onto a baking tray and roast for 10 minutes or so in the oven.
Place the pan back on the stove and add a little more oil.  Cook onions for around 5 minutes until soft.  Add garlic and cook for a minute.  Then add tomatoes and cook for a further 2 minutes.  Stir occasionally.  Add chickpeas and greens.  Keep cooking and stirring until the greens are just wilted.  Add the apple cider vinegar and season with cracked pepper.  Serve with pork loins.

Wow – the salad is amazing.  I can’t wait to try with grilled chicken and chickpeas I have prepared from scratch!