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    Ingredients
    4 lean pork cutlets or loin chops (fat trimmed)
    2 cloves garlic, crushed
    2 tbsp chilli paste
    1 tbsp ground coriander
    1 tbsp ground cumin
    2 tsp ground caraway seeds
    2 tbsp olive oil
    2 tsp fresh lemon juice
    1 tbsp finely chopped fresh mint
    1 tbsp finely chopped fresh coriander
    2 tsp olive oil extra
    Directions
    Make harissa by combining garlic, chilli paste, coriander, cumin, caraway, olive oil and lemon juice in a bowl and stir well to combine. Add mint and coriander and stir to combine.

    Pre heat char grill or BBQ grill. Brush pork cutlets with the extra oil and cook over a medium high heat for 2–3 minutes each side depending on the thickness. Allow pork to rest for a few minutes before serving.

    Serve on a bed of cooked cous cous, toasted pine nuts and baby English spinach leaves. Top the cooked pork cutlets with harissa.


    Cooking Time: <30 mins
    Dish Type: BBQ or Grill
    Occasion: Dinner for 2
    Special Diets: None
    Cuisine: Middle Eastern
    Kids Friendly: Probably not