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Grilled peach and nectarine salad with pork cutlets

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon chilli flakes
  • 1/2 teaspoon finely grated lemon rind
  • 2 tablespoons olive oil
  • 1 medium yellow peach, halved, stone removed
  • 1 medium yellow nectarine, halved, stone removed
  • 1 teaspoon caster sugar
  • 4 (200g each) pork cutlets
  • 50g baby rocket
  • 4 balls bocconcini cheese

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon lemon juice

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.

Source: taste.com.au

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