Moroccan flavours will spice up your summer barbecue.
- Combine garlic, olive oil, sugar and paprika in a small bowl. Season chops with sea salt and freshly ground black pepper, then coat with garlic mixture.
- Combine eschalot, chilli, lime zest and juice, extra virgin olive oil, papaya, coriander and beans in a large bowl. Season well.
- Preheat barbecue or chargrill pan to medium-high heat, then cook cutlets for 4 minutes on each side or until cooked through. Rest for 2 minutes and serve with papaya mojo.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set