Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 3 radishes, sliced
- 3 baby fennel, sliced
- 4 large plums, halved, stones removed
- 1/3 cup extra virgin olive oil
- 1/3 cup pecans, toasted
- 1tablespoons maple syrup
- 1teaspoons dijon mustard
- 180grams red leaf mixed salad
- 2tablespoons apple cider vinegar
- 4 pork cutlets, trimmed
Nutrition per serving
4550kJ
Protein
50.5grams
Sugars
24.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine salad leaves in a bowl with radishes.
Step 2 of 4
Preheat a chargrill over medium heat. Cut each plum half into 3 wedges. Chargrill plums and fennel for 1 minute each side until tender. Transfer to a plate.
Step 3 of 4
Increase heat to medium-high. Season pork cutlets and cook for 4-5 minutes each side or until cooked to your liking.
Step 4 of 4
For the dressing, whisk vinegar, maple syrup and mustard together. Gradually add oil, and whisk until creamy. Drizzle over salad. Scatter with pecans and serve with cutlets.
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