Pork Cutlets with Piccalilli and Lentil Salad

By delicious.com - 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 tbsp yellow mustard seeds
  • 1 tsp ground turmeric
  • Pinch of chili 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
  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 chili (if using) in a small saucepan, season, and bring to a boil. Then, reduce heat and simmer for 2 minutes. Pour the mixture over the vegetables and toss to coat.
  3. Heat 1 tbsp 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 the vegetable mixture, toss to combine, and serve with cutlets.


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