CUMIN PORK CHOPS WITH RICE & CARROT SALAD

SERVES 4 PREP 20 MINS + MARINATING COOK 15 MINS PER SERVE 2545kj

4 pork chops, bones removed 2 tsp honey 2 tsp olive oil 2 tsp ground cumin

RICE & CARROT SALAD

½ cup rice 2 carrots, grated ½ cup coriander leaves ¼ cup sultanas 2 tbsp extra-virgin olive oil ½ lemon, grated zest, juice lemon wedges, to serve

1 Place pork on a board and cover with plastic wrap. Using a meat mallet or rolling pin, pound to flatten slightly. Place into baking dish and season. Set aside.

2 In a small bowl, combine honey, oil and cumin. Pour over pork, turning to coat. Cover and chill 20 mins.

3 RICE & CARROT SALAD Meanwhile, cook rice following packet instructions. Rinse under cold water and drain well. Cool. In a large bowl, combine rice, carrot, coriander, sultanas, olive oil, lemon zest and juice. Season to taste.

4 Preheat chargrill pan on high. Remove pork from marinade and cook 2-3 mins each side. Transfer to a plate and set aside loosely covered with foil to rest, 5 mins. Serve on a bed of salad with lemon wedges.