Pork Cutlets with
beetroot and Goats Cheese Salad
What you need to get:
1 Pack Pork Cutlets with Spices and Herbs
+ 2 fresh beetroots, sliced
+ 2 carrots, grated
+ 2 cups baby spinach, roughly chopped
+ 125 g chickpeas, drained
+ 1 avocado, diced
+ 150 g goats cheese, diced
+ ⅓ cup slivered almonds, toasted
+ Pomegranate seeds
+ 3 tablespoons apple cider vinegar
+ 2 tablespoons lime juice
+ 2 tablespoons olive oil
+ 1 tablespoon chopped fresh mint
+ 2 tablespoons honey
What you need to do:
1. Place beetroot, carrots, spinach and chickpeas in a large bowl. In a small bowl, whisk together apple cider vinegar, lime juice, olive oil and honey. Pour dressing over the salad, and season with salt and pepper to taste. Gently toss to combine.
2. Place Cutlets into a greased low-medium heat frying pan. Cook Cutlets for 7-8 minutes on each side, turning only once. While the steaks are cooking, roast the almonds in the oven or fry-pan until browned.
3. Add avocado, pomegranate seeds and goats cheese to the salad. Toss to combine.
4. Garnish with toasted almonds, and serve with Pork Cutlets on the side.