Name: Lemon pepper pork with broad bean salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 pork cutlets; 2 tablespoon lemon pepper seasoning; 2 cup (360g) frozen broad beans; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 100 gram feta, crumbled; 3/4 cup loosely packed fresh mint leaves, torn

Ingredients

4 pork cutlets

2 tablespoon lemon pepper seasoning

2 cup (360g) frozen broad beans

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

100 gram feta, crumbled

3/4 cup loosely packed fresh mint leaves, torn

Method

1.Dress cutlets on both sides with seasoning; cook on a heated oiled grill plate (or grill or barbecue) until browned on both sides and just cooked through.

2.Cook, boil or steam beans until just tender; drain. When cool enough to handle, peel beans.

3.Mix beans, rind, juice, feta and mint in a large bowl. Season to taste. Serve cutlets with salad.

This salad would also be delicious using baby peas instead of the broad beans.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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