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BBQ pork cutlet with beetroot hummus
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate dinner with gourmet barbecued pork and homemade beetroot hummus.
Ingredients:
  • 400g can chickpeas, rinsed, drained
  • 150g cooked beetroot (not canned)
  • 31.50 gm fresh lemon juice
  • 12.00 gm tahini
  • 20.00 ml white balsamic vinegar
  • 3.60 gm honey
  • 4 radishes, thinly sliced
  • 4 x 150g lean pork loin cutlets, fat trimmed
  • 2.50 gm ground cumin
  • 300g green beans, trimmed
  • 125.00 ml fresh continental parsley leaves
Instructions:
  • Combine chickpeas, beetroot, lemon juice, and tahini in a food processor and blend until creamy. Season generously.
  • In a bowl, mix vinegar, honey, and a pinch of salt. Add radish and let it pickle for 10 minutes.
  • Sprinkle the pork cutlets with cumin and give them a light spray of oil. Heat a large chargrill pan or barbecue over medium-high heat. Grill the pork for 3-4 minutes on each side until cooked as desired. Transfer to a plate, loosely cover with foil, and let them rest for 5 minutes before serving.
  • Steam the beans until tender, then refresh them under cold water. Combine the beans with parsley and drained radish in a bowl.
  • Spread the vibrant beetroot hummus on the serving plates, top with the bean salad, and finish with the succulent pork cutlets.

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