Summer stone fruits add sweetness and light to this quick salad with pork cutlets meal.
- Combine salt, fennel seeds, chilli flakes and lemon rind in a snap-lock bag. Pound with a rolling pin until finely ground and fragrant. Set aside.
- Make Dressing Combine olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper. Whisk to combine. Set aside.
- Heat a barbecue plate or chargrill on medium-high heat. Drizzle cut side of peach and nectarine with 1 tablespoon olive oil. Sprinkle cut side with sugar. Season with salt and pepper. Cook, cut-side down, for 3 minutes or until caramelised. Turn. Cook for 1 minute or until heated through. Transfer to a plate. Cut each half in half. Set aside.
- Drizzle pork cutlets with remaining oil. Sprinkle each side with salt mixture. Cook pork for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
- Meanwhile, arrange rocket on a large plate. Tear each bocconcini ball into 2 pieces. Top rocket with bocconcini. Top with peach and nectarine pieces. Season with pepper. Whisk dressing and drizzle over salad. Serve with pork cutlets.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set