Double dip pork noisette lollipops
Ingredients
for the pork
1 pork fillet, cut into 2cm thick noisettes
1 tbsp olive oil
sea salt & black pepper
for the beetroot hummus
400g chickpeas, drained
150g fresh cooked beetroot
2 cloves garlic, peeled
50g tahini
1 lime, juice and zest
60ml cold water
60ml olive oil
sea salt & black pepper
for the pistachios
125g peeled pistachios
sea salt
Method
To cook the pork, coat the pork noisettes in the olive oil, season with salt and freshly cracked black pepper. Heat a griddle pan until smoking over a high heat, add the noisettes to the pan and cook for 2 minutes on each side. Rest on a warm plate for two minutes. Place a skewer in each piece of pork ready for dipping.
To make the beetroot hummus, place the drained chickpeas, beetroot, garlic, tahini, lime juice and zest, water and olive oil in a food processor and blend to a smooth paste. Season to taste with salt and cracked black pepper.
To roast the pistachios, pre-heat the oven to 200°C/400°F/gas mark 6. Place the pistachios in a tray and roast in the oven for 8-10 minutes, then sprinkle with the sea salt. Leave the nuts to cool, then roughly chop, leaving them quite chunky.
To serve, take the skewered pork noisette, dip into the beetroot hummus, then into the pistachio nuts, and eat!