Ingredients Jump to Instructions ↓

  1. 4 pork cutlets

  2. 1 tablespoon olive oil

  3. 2 red capsicum, deseeded and sliced

  4. 2 green capsicum, deseeded and sliced

  5. 2 baby eggplant, sliced lengthways

  6. 2 zucchini, sliced lengthways

  7. 2 red onions, cut into wedges

  8. 2 tablespoons water

  9. 1 tablespoon red wine vinegar

  10. Mediterranean salad

  11. 200g wild rocket

  12. 200g persian feta

  13. 1 bunch oregano

  14. 2 tablespoons olive oil

  15. juice 1/2 lemon

Instructions Jump to Ingredients ↑

  1. Rub cutlets with olive oil and season with salt and pepper. Place onto preheated barbecue and cook for 3-4 minutes on each side. Remove form heat and rest lightly covered.

  2. Place half the red and green capsicum into a small pan with water over medium heat and cook for 5-10 minutes until softened not coloured. Add vinegar and cook for a further 2 minutes until reduced.

  3. Place remaining vegetables onto barbecue flat plate and cook for 5 minutes turning occasionally. Transfer vegetables to salad bowl with rocket and toss to combine.

  4. Crumble feta over salad, sprinkle with oregano leaves and dress with olive oil and lemon juice.

  5. Serve cutlets topped with capsicum sauce and Mediterranean salad.


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