SPANISH PORK CUTLETS

SERVES 2 PREP + COOK 1 HOUR

1 bunch baby carrots, trimmed, peeled 1 medium red capsicum, coarsely chopped 200g brussels sprouts, halved 1 red onion, cut into wedges 3 cloves garlic, unpeeled 1 tsp smoked paprika 2 tsp olive oil 1 tomato, quartered 2 pork cutlets, trimmed 200g green beans, trimmed 1 tbsp roasted almond kernels Preheat oven to 220°C. Place carrots, capsicum, sprouts, onion and garlic in a large baking dish. Sprinkle with paprika. Drizzle with half the oil. Toss vegetables to coat. Bake 40 mins until vegetables are golden and tender. Add tomato to dish 10 mins before end of cooking time.

3 Meanwhile, brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) 4 mins each side until cooked as you like. Remove from heat. Cover and rest 5 mins.

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

5 Squeeze garlic from skin. Blend or process garlic, roasted tomato, nuts and half the capsicum until mixture is smooth.

6 Divide pork, roasted vegetables and beans between serving plates. Serve topped with tomato and almond sauce.