CARAMELISED PORK CUTLETS WITH CRACKED WHEAT SALAD
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.