Grilled peach and nectarine salad with pork cutlets

Method

• 1
  Combine salt, fennel seeds, chilli flakes and lemon rind in a snap-lock bag. Pound with a rolling pin until finely ground and fragrant. Set aside.
• 2
  Make Dressing Combine olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper. Whisk to combine. Set aside.
• 3
  Heat a barbecue plate or chargrill on medium-high heat. Drizzle cut side of peach and nectarine with 1 tablespoon olive oil. Sprinkle cut side with sugar. Season with salt and pepper. Cook, cut-side down, for 3 minutes or until caramelised. Turn. Cook for 1 minute or until heated through. Transfer to a plate. Cut each half in half. Set aside.
• 4
  Drizzle pork cutlets with remaining oil. Sprinkle each side with salt mixture. Cook pork for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
• 5
  Meanwhile, arrange rocket on a large plate. Tear each bocconcini ball into 2 pieces. Top rocket with bocconcini. Top with peach and nectarine pieces. Season with pepper. Whisk dressing and drizzle over salad. Serve with pork cutlets.