Ingredients
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1/2 teaspoon sea salt
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1/4 teaspoon fennel seeds
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1/4 teaspoon chilli flakes
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1/2 teaspoon finely grated lemon rind
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2 tablespoons olive oil
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1 medium yellow peach, halved, stone removed
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1 medium yellow nectarine, halved, stone removed
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1 teaspoon caster sugar
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4 (200g each) pork cutlets
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50g baby rocket
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4 balls bocconcini cheese
Dressing
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2 tablespoons extra virgin olive oil
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1 tablespoon white balsamic vinegar
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1 tablespoon lemon juice
Method
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1Combine 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.
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2Make Dressing Combine olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper. Whisk to combine. Set aside.
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3Heat 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.
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4Drizzle 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.
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5Meanwhile, 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.
Source: taste.com.au
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