CARAMELISED PORK CUT­LETS WITH CRACKED WHEAT SALAD

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 50 MINS PER SERVE 3724kj COST $$$$$

1 cup burghul 2 cups wa­ter 2 bunches baby car­rots 2 red onions, wedges 1 medium bulb gar­lic, halved cross­ways 2 tbsp olive oil, plus ex­tra 1 tbsp pome­gran­ate mo­lasses 1 tsp ground cumin 4 pork cut­lets ¼ cup honey 1 cup mint leaves 1 cup co­rian­der leaves 1 pome­gran­ate, seeded ¼ cup chopped smoked al­monds

1 Place burghul into a medium saucepan, cover with wa­ter and bring to boil on high. Sim­mer 10-12 mins on low. Drain. Cool.

2 Pre­heat oven to hot, 200°C. Line an oven tray.

3 In a large bowl, toss car­rots, onions, gar­lic, half oil, mo­lasses and cumin. Sea­son. Roast on tray 20 mins.

4 Mean­while, in a large fry­ing pan, heat re­main­ing oil on medium. Sea­son pork and cook 4-5 mins each side. Add honey to pan. Cook, turn­ing, for 2 mins un­til chops are caramelised.

5 In a large bowl, com­bine burghul, roast veg­eta­bles with juices, herbs, pome­gran­ate and al­monds. Serve cut­lets with salad.

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