Chilli Pork Cutlets with a Grilled Peach Salad

Cook Time 35 minutes

Serves 4

Ingredients

Cutlets

4 pork cutlets

1 tbsp harissa paste

1 tbsp olive oil

Zest and juice of ½ orange

Sea salt

Salad

3 ripe peaches

300g mixed cherry tomatoes

100g wild rocket

½ bunch of basil, leaves picked

1 medium shallot, finely sliced

1 tbsp extra virgin olive oil

Balsamic glaze, to taste

Salt, to taste

To Serve

Extra virgin olive oil, to drizzle

Method

In a large bowl, mix the harissa paste, olive oil, orange juice and zest with a pinch of salt.

Add the pork cutlets and rub the mix all over. Let it marinate for 20–30 mins at room temperature.

Set the barbecue to high heat and cook the pork cutlets for around 4–5 minutes on each side. Allow to rest before serving.

Cut the peaches in half, drizzle with a small amount of olive oil, and char on the barbecue for 2–3 minutes or until they have a good colour. Remove and slice into wedges.

Cut the tomatoes in half and place in the bowl with the peaches, add the rocket, basil and shallot, season with salt, olive oil and the balsamic.

Place the pork cutlet on the plate, arrange the salad to the side and drizzle with some extra virgin olive oil.