SPANISH PORK CUTLETS

SERVES 2 PREP + COOK 40 MINS

✦ 1 small kumara (250g), cut into wedges ✦ 1 red capsicum (200g), chopped coarsely ✦ 200g brussels sprouts, halved ✦ 1 red onion (300g), cut into wedges ✦ 3 cloves garlic, unpeeled ✦ 1 tsp smoked paprika ✦ 2 tsp olive oil ✦ 1 tomato (150g), quartered ✦ 2 pork cutlets (470g), trimmed ✦ 200g green beans, trimmed ✦ 1 tbsp roasted almonds 1 Preheat oven to 220°C. 2 In a large baking dish, combine kumara, capsicum, brussels sprouts, onion and garlic. Sprinkle with paprika and drizzle with half the oil. Toss vegetables to coat. Bake 40 mins until vegetables are golden and tender, adding tomato to dish 10 mins before end of cooking time.

3 Meanwhile, heat a chargrill pan on high. Brush pork with remaining oil. Cook pork 4 mins each side or until cooked as you like. Remove from heat and cover and rest 5 mins.

4 Boil, steam or microwave beans until tender. Cover to keep warm.

5 Squeeze roasted garlic from skin. In a small food processor, pulse garlic, roasted tomato, half the roasted capsicum and nuts until mixture is smooth.

6 Serve pork with roasted vegetables, beans and roasted tomato and almond sauce.