Mustard pork cutlet with pineapple slaw




1.Spread mustard over both sides of pork. Season with sea-salt flakes and freshly ground pepper.
2.Bring a small non-stick frypan to medium-high heat. Add oil and cook pork for 8 minutes on one side, then turn over and cook for a further 5 minutes.
3.Put about 2 cups of kaleslaw into a bowl with a little of the provided dressing and seeds. Add pineapple and mint leaves, tossing gently to combine.
4.Serve pork with the kaleslaw mixture.

Kaleslaw is a mixture of shredded kale, cabbage, carrot, beetroot and broccoli with a seed mix and a yoghurt dressing available from most supermarkets. If unavilable, use any slaw mix of your choosing.

Toss remaining slaw with dressing for use the following day as a sandwich filling or salad base.


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