Lemon pepper pork with broad bean salad

This simple broad bean and feta salad makes a great bed for these lemon pepper pork cutlets.

  • 25 mins cooking
  • Serves 4
  • Print


Lemon pepper pork with broad bean salad
  • 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


Lemon pepper pork with broad bean salad
  • 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.

More From Women's Weekly Food