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Pork cutlets with piccalilli and lentil salad

Name: Pork cutlets with piccalilli and lentil salad
Yield: 4
Ingredients: 1/2 small cauliflower, cut into small florets; 100g green beans, trimmed, cut into 3cm lengths; 1 bunch radishes, trimmed, quartered; 2 shallots, finely chopped; 2 tbs fine table salt; 1/2 cup (125ml) cider vinegar; 1 tbs yellow mustard seeds; 1 tsp ground turmeric; Pinch of chilli flakes (optional); 1/4 cup (60ml) olive oil; 4 x 180g pork cutlets; 400g can brown lentils, rinsed, drained; 100g baby spinach; 1/4 bunch flat-leaf parsley, chopped

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 01, 2018

“This piccalilli salad is a riff on the classic pickle of mustard-spiked vegetables” - Colin Fassnidge.

1/2 small cauliflower, cut into small florets
100g green beans, trimmed, cut into 3cm lengths
1 bunch radishes, trimmed, quartered
2 shallots, finely chopped
2 tbs fine table salt
1/2 cup (125ml) cider vinegar
1 tbs yellow mustard seeds
1 tsp ground turmeric
Pinch of chilli flakes (optional)
1/4 cup (60ml) olive oil
4 x 180g pork cutlets
400g can brown lentils, rinsed, drained
100g baby spinach
1/4 bunch flat-leaf parsley, chopped

Method

1.

Place cauliflower, bean, radish and shallot in a colander over a bowl, sprinkle with salt and turn to coat. Stand for 30 minutes, then rinse under cold running water, drain well and place in a large bowl.
2.

Meanwhile, place vinegar, mustard seeds, turmeric and chilli (if using) in a small saucepan, season, bring to the boil, then reduce heat and simmer for 2 minutes. Pour mixture over vegetables and toss to coat.
3.

Heat 1 tbs oil in a large frying pan over high heat. Season cutlets, place in pan and fry, turning once, for 8 minutes or until browned and cooked through. Set aside to rest for 5 minutes loosely covered with foil.
4.

Add lentils, spinach, parsley and remaining oil to vegetable mixture, toss to combine and serve with cutlets.