Name: Pork cutlets with chickpea purée
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 gram canned chickpeas, rinsed, drained; 1/4 cup (60ml) lemon juice; 2 clove garlic, crushed; 1 teaspoon ground fennel; 1/2 cup (125ml) warm water; 4 pork cutlets (940g), trimmed; cooking oil spray; 10 red radishes (600g), cut into matchsticks; 2 lebanese cucumbers (260g), chopped coarsely; 1/2 cup coarsely chopped fresh flat-leaf parsley

Ingredients

400 gram canned chickpeas, rinsed, drained

1/4 cup (60ml) lemon juice

2 clove garlic, crushed

1 teaspoon ground fennel

1/2 cup (125ml) warm water

4 pork cutlets (940g), trimmed

cooking oil spray

10 red radishes (600g), cut into matchsticks

2 lebanese cucumbers (260g), chopped coarsely

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Process chickpeas, juice, garlic and fennel until combined. Add the water; process until smooth.

2.Spray pork with oil; cook pork on a heated grill plate (or grill or barbecue) for about 5 minutes each side or until cooked as desired. Cover, rest for 5 minutes.

3.Meanwhile, combine remaining ingredients in a medium bowl.

4.Serve pork with salad and chickpea purée.

Chickpea purée can be made a day ahead; store, covered, in the fridge. Reheat in a microwave oven on MEDIUM (50%) in 30 second bursts until heated through.
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.

Instagram Facebook