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How to make Pear & celeriac slaw with pork cutlets

Yield = 8
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 tablespoon olive oil
  • 8 pork cutlets, French trimmed
  • 2 tablespoons fresh lemon juice
  • 1 celeriac, trimmed, peeled, halved
  • 60ml (1/4 cup) extra virgin olive oil
  • 60ml (1/4 cup) white balsamic vinegar (see note)
  • 1 1/2 teaspoons honey
  • 1/2 red onion, thinly sliced
  • 4 firm ripe green pears, quartered, cored, thinly sliced
  • 90g blue cheese, coarsely crumbled
  • 1/3 cup chopped fresh dill
  • 30g (1/4 cup) coarsely chopped walnuts

Method

  • Step 1 Heat the olive oil in a large frying pan over medium heat. Add half the pork and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining pork, reheating the pan between batches.
  • Step 2 Meanwhile, add the lemon juice to a large bowl of water. Cut the celeriac crossways into 2mm-thick slices. Cut into thin matchsticks and transfer to the bowl of water.
  • Step 3 Whisk together the extra virgin olive oil, vinegar and honey in a small bowl. Taste and season with salt and pepper.
  • Step 4 Drain the celeriac. Return to the bowl. Add the onion, pear, blue cheese, dill and walnuts. Season with pepper. Drizzle over the dressing and toss to combine.
  • Step 5 Divide the slaw among serving plates and top with pork cutlets to serve.