Name: Fennel and grape salad with pork cutlets
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 fennel bulb, finely sliced; 1 cup (130g) purple grapes, sliced in half; 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoon lemon juice; 1/4 cup (60ml) extra virgin olive oil; sea salt and freshly ground black pepper; 1 teaspoon fennel seeds; 1 clove garlic, crushed; 40 gram butter; 4 pork cutlets, rind off

Ingredients

1 fennel bulb, finely sliced

1 cup (130g) purple grapes, sliced in half

1/4 cup coarsely chopped flat-leaf parsley

2 tablespoon lemon juice

1/4 cup (60ml) extra virgin olive oil

sea salt and freshly ground black pepper

1 teaspoon fennel seeds

1 clove garlic, crushed

40 gram butter

4 pork cutlets, rind off

Method

1.Combine the fennel, grapes, parsley, lemon juice and olive oil in a bowl and season with sea salt and freshly ground black pepper.

2.Crush the fennel seeds with a mortar and pestle; combine with the garlic and butter in a small bowl.

3.Heat a large non-stick frying pan over a medium-high heat and add flavoured butter. When the butter is sizzling, add the pork cutlets. Cook for 5 minutes each side. If the cutlets are thick, they may need a little longer. Remove the cutlets to a warm plate, cover and rest for a few minutes.

4.Serve the pork cutlets with the fennel salad and a drizzle of pan juices.

Not suitable to freeze or microwave.
Note

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Ingredients

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