Pork Cutlets and Grapefruit Salad

Ingredients

4 pork cutlets
1/3 cup (80mL) Ruby Red grapefruit juice
1/4 cup (60mL) olive oil
1/2 cup (100 g) dried green lentils
1 Tbs white wine vinegar
1 tsp Dijon mustard
2 tsp honey
2 Ruby Red grapefruit, peeled, sliced
1 fennel, finely shaved
4 radishes, thinly sliced
1/2 red onion, thinly sliced
120 g baby rocket
100 g goats' cheese

Method

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 tablespoon of the oil and toss to combine. Season and set aside for 15 minutes to develop the flavours.

Meanwhile, cook the lentils in a large saucepan of boiling water for 15 minutes or until tender. Refresh under cold water. Drain well.

Heat a char-grill on medium-high. Drain pork. Cook on the grill for 21/2 minutes each side or until cooked to your liking. Cover and set aside for 5 minutes to rest.

Combine the vinegar, mustard, honey, remaining grapefruit juice and remaining oil in a screw-top jar and shake until well combined. Season.

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 goats' cheese. Serve with the pork.

Credits: Coles

Photo Credits: Coles