Name: Paprika and cumin-spiced pork cutlets with carrot and olive salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1/4 cup (60ml) lemon juice; 2 teaspoon ground cumin; 1 tablespoon sweet paprika; 4 x 250g pork cutlets; Carrot and olive salad; 4 medium carrots (480g), halved lengthways, sliced thinly; 1 cup (120g) seeded black olives, chopped coarsely; 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh coriander leaves; 2 tablespoon olive oil; 2 teaspoon ground cumin; 1 tablespoon red wine vinegar; 2 teaspoon harissa

Paprika and cumin-spiced pork cutlets with carrot and olive salad

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Serves 4

Prep

20M

Cook

40M

Total

Ingredients

2 tablespoon olive oil

1/4 cup (60ml) lemon juice

2 teaspoon ground cumin

1 tablespoon sweet paprika

4 x 250g pork cutlets

Carrot and olive salad

4 medium carrots (480g), halved lengthways, sliced thinly

1 cup (120g) seeded black olives, chopped coarsely

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh coriander leaves

2 tablespoon olive oil

2 teaspoon ground cumin

1 tablespoon red wine vinegar

2 teaspoon harissa

Method

1.Combine oil, juice, cumin and paprika in large bowl with cutlets.

2.Cook cutlets in heated oiled grill pan until cooked as desired.

3.To make carrot and olive salad; boil, steam or microwave carrot until just tender; drain. Cool 10 minutes. Place carrot in medium bowl with olives, herbs and combined remaining ingredients; toss gently to combine.

4.Serve cutlets with salad.

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets.
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.

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