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How to make Pork cutlets with grapefruit salad

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 tbs coriander seeds
  • 4 Coles Australian Pork Cutlets
  • 1/3 cup (80ml) Ruby Red grapefruit juice
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (100g) dried green lentils
  • 1 tbs white wine vinegar
  • 1 tsp Coles Dijon Mustard
  • 2 tsp Coles Pure Australian Honey
  • 2 Ruby Red grapefruit, peeled, sliced
  • 1 small fennel, finely shaved
  • 4 radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 120g pkt Coles Australian Baby Rocket
  • 100g goat’s cheese

Method

  • Step 1 Use a spice grinder or mortar and pestle to grind coriander seeds until coarsely crushed. Place in a large bowl with the pork, half the grapefruit juice and 1 tbs of the oil and toss to combine. Season and set aside for 15 mins to develop the flavours.
  • Step 2 Meanwhile, cook the lentils in a large saucepan of boiling water for 15 mins or until tender. Refresh under cold water. Drain well.
  • Step 3 Heat a chargrill on medium-high. Drain pork. Cook on the grill for 2 1/2 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest.
  • Step 4 Combine the vinegar, mustard, honey, remaining grapefruit juice and remaining oil in a screw-top jar and shake until well combined. Season.
  • Step 5 Combine the lentils, grapefruit slices, fennel, radish, onion and rocket in a large bowl. Drizzle with dressing and toss to combine. Divide among serving plates and sprinkle with goat’s cheese. Serve with the pork.