SERVING SIZE: 4

PREP TIME: 5 mins

COOKING TIME: 20 mins

Ingredients

• 4 Borrowdale pork cutlets, rind off
• Olive oil to brush
• Salt and pepper to season

Salad

• 500g truss cherry tomatoes, roasted
• 100g wild rocket, washed
• 20 fresh basil leaves
• 100g Danish feta, diced
• 100g split green olives
• 50ml balsamic glaze

Method

1. Heat griddle pan over a medium heat for 3-4 minutes and cook pork cutlets for 4 minutes each side. If cutlets are thick cut, remove from heat and place on an oven proof tray for 10 minutes to cook through.
2. Toss together the rocket leaves, basil leaves, feta and olives. Dress with balsamic glaze.
3. Place salad onto individual serving plates. Arrange roasted tomatoes evenly onto each salad and top with a grilled pork cutlet.
4. Garnish with basil leaves and a little extra balsamic glaze.

TIPS: This salad is also delicious served with BBQ pork spare ribs or rashers. Roasted tomatoes may be prepared ahead of time and stored in an airtight plastic container refrigerated.

Recipe and image sourced from Australian Pork.