Grilled peach and nectarine salad with pork cutlets

Recipes / Meat

Summer stone fruits add sweetness and light to this quick salad with pork cutlets meal.

Recipe «Grilled peach and nectarine salad with pork cutlets» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1/2 tsp sea salt, 1/4 tsp fennel seeds, 1/4 tsp chilli flakes, 1/2 tsp finely grated lemon rind, 2 tbsp olive oil , 1 medium yellow peach, halved, stone removed, 1 medium yellow nectarine, halved, stone removed, 1 tsp caster sugar , 4 pork cutlets, 50g baby rocket, 4 balls bocconcini cheese, 2 tbsp extra virgin olive oil, 1 tbsp white balsamic vinegar, 1 tbsp lemon juice.

Ingredients:

  • 1/2 tsp sea salt 
  • 1/4 tsp fennel seeds 
  • 1/4 tsp chilli flakes 
  • 1/2 tsp finely grated lemon rind 
  • 2 tbsp olive oil 
  • 1 medium yellow peach, halved, stone removed 
  • 1 medium yellow nectarine, halved, stone removed 
  • 1 tsp caster sugar 
  • 4 pork cutlets 
  • 50g baby rocket 
  • 4 balls bocconcini cheese 
  • 2 tbsp extra virgin olive oil 
  • 1 tbsp white balsamic vinegar 
  • 1 tbsp lemon juice 

Instructions

  1. 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.
  2. Make Dressing Combine olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper. Whisk to combine. Set aside.
  3. 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.
  4. 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.
  5. 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.