10 minutes
Kansas BBQ Scotch Fillet with Chickpea Salad
Kansas BBQ Scotch Fillet with Chickpea Salad
PREP TIME
COOK TIME
20 minutes
SERVES
2 people
COOKING NOTES
Transform a classic weeknight dinner into something special when you choose Linley Valley’s Kansas BBQ Scotch Fillet. A smoky-sweet crust and melt-in-your-mouth texture make this premium cut pair brilliantly with a lively chickpea salad, crisp snap peas, and herbed rice. You’ll enjoy a vibrant, protein-rich meal that suits busy families who love real food and bold barbecue flavours.
INGREDIENTS
- 2 Linley Valley Kansas BBQ Scotch Fillets
- 1 cup cooked chickpeas, rinsed and drained
- ½ cup cherry tomatoes, halved
- 2 tbsp chopped parsley (plus extra for garnish)
- 100g snap peas, trimmed and blanched
- 1 cup long-grain rice, cooked and tossed with parsley
- 1 tbsp olive oil
- Salt and pepper, to taste
METHOD
- Make the chickpea salad: In a bowl, combine chickpeas, cherry tomatoes, chopped parsley, and a drizzle of olive oil. Season with salt and pepper and toss gently.
- Cook the snap peas: Bring a saucepan of salted water to a boil. Blanch snap peas for 1 minute, then rinse under cold water to keep them crisp.
- Barbecue the scotch fillet: Heat your barbecue or grill pan to medium-high. Brush pork scotch fillets lightly with oil and cook for 5–6 minutes on each side, depending on thickness, until caramelised and cooked to your liking. Let rest for 3 minutes before slicing.
- Plate up: Spoon the herbed rice onto the plate, add a generous helping of chickpea salad, and arrange the snap peas alongside. Slice the rested scotch fillet and serve on top, garnishing with more parsley for freshness.
- Serve and enjoy: For extra zing, offer lemon wedges or a little hot sauce at the table.
Tip: Pair this barbecue favourite with a smooth shiraz or an ice-cold pale ale for a classic match. If you prefer a non-alcoholic option, pour a tall glass of sparkling apple juice or a citrusy iced tea.
