Detailed step-by-step description of how to cook the dish "Roast carrot salad with pork cutlets". Try it by all means
- Combine ginger, brown sugar and 1 cup of orange juice in a bowl. Remove 2 tablespoons of juice mixture to a small jug. Add 2 teaspoons of oil to jug. Season with salt and pepper. Using a fork, whisk to combine. Set aside.
- Place cutlets in a ceramic dish. Pour over remaining juice mixture and turn to coat. Cover and refrigerate for 20 minutes.
- Preheat oven to 200°C. Line a large baking tray with baking paper. Cut carrots into quarters lengthways and place on tray. Drizzle with remaining oil. Roast carrots for 20 to 25 minutes or until tender.
- Preheat barbecue plate or chargrill pan on medium heat. Remove cutlets from marinade. Cook for 6 to 8 minutes on each side or until just cooked through. Remove to a plate. Cover and stand for 5 minutes.
- Combine spinach, feta, currants and pine nuts in a large bowl. Add roasted carrots. Pour over reserved dressing. Toss to combine. Spoon salad onto plates. Top with cutlets. Season with pepper. Serve.
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