Kansas BBQ Scotch Fillet with Chickpea Salad

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.