Serves: 4
Preparation time: 20 minutes
Ingredients
- 4 x 210g pork cutlets
- salt and pepper
- 2 Tbsp vegetable oil
- 1 punnets baby corn
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground white pepper
- 1 Tbsp extra virgin olive oil
- 2 cups baby spinach leaves
- 2 long red chillies
- 1 Tbsp cider vinegar
- 1 lime
Instructions
Season the pork cutlets with salt and pepper then drizzle with vegetable oil and arrange on the BBQ.
Cut the baby corn in half lengthways.
Toss the corn pieces in cardamom, nutmeg, white pepper, salt and olive oil then arrange on the BBQ.
Place the spinach leaves in the large mixing bowl. Slice the chillies finely and add to the bowl.
Add the corn to the spinach leaves, sprinkle with cider vinegar and olive oil, and toss well.
Turn the pork cutlets.
Divide the salad among four plates. Transfer the cutlets to a baking tray and place under the grill.
Finish cutlets with a squeeze of lime.