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Grilled peach and nectarine salad with pork cutlets
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tantalizing summer salad with pork cutlets featuring fresh stone fruits for a burst of sweet flavor.
Ingredients:
  • 1.20 gm sea salt
  • 1/4 tsp fennel seeds
  • 1/4 tsp chilli flakes
  • 1 medium yellow peach, halved, stone removed
  • 1 medium yellow nectarine, halved, stone removed
  • 5.00 gm caster sugar
  • 4 (200g each) pork cutlets
  • 50g baby rocket
  • 4 balls bocconcini cheese
  • 36.40 gm extra virgin olive oil
  • 20.00 ml white balsamic vinegar
  • 21.00 gm lemon juice
Instructions:
  • In a zip-top bag, mix together salt, fennel seeds, chili flakes, and lemon zest. Crush with a rolling pin until finely ground and aromatic. Set aside.
  • Prepare the dressing by combining olive oil, vinegar, and lemon juice in a bowl. Season with salt and pepper, then whisk until well combined. Set aside for later use.
  • Preheat a barbecue plate or chargrill over medium-high heat. Drizzle 1 tablespoon of olive oil over the cut side of the peach and nectarine halves. Sprinkle with sugar and season with salt and pepper. Grill cut-side down for 3 minutes until caramelized, then flip and grill for 1 more minute until heated through. Transfer to a plate and cut each half in half before setting aside.
  • Drizzle pork cutlets with the remaining oil, then season each side with the salt mixture. Sear the pork for 3 to 4 minutes on each side until fully cooked. Transfer to a plate, cover with foil, and rest for 5 minutes before serving.
  • Assemble arugula on a large platter. Tear each bocconcini ball in half. Place bocconcini over arugula. Add peach and nectarine pieces. Season with pepper. Whisk dressing and drizzle over salad. Serve alongside pork cutlets.

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