suits all eating plans
4 pork cutlets
2 tsp lemon zest and lemon juice
Ground black pepper to your liking
2 tbls olive oil plus extra tbls
500gm sweet potato cut into cubes.
1 red capsicum, seeded and coarsely chopped
1 red onion cut into wedges
1 clove garlic
2 handfuls of baby spinach
100gm fresh ricotta, crumbled.
Combine pork, lemon zest and pepper and half the oil in a shallow dish.
Heat a large frypan over a medium-high heat. Cook pork in 2 batches, for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with a teatowel, to allow to rest for 5 minutes.
Meanwhile cook the potato in a medium saucepan of boiling water for 5 minutes or until tender. Drain well.
Heat the remaining oil in the frypan over medium heat. Add the potato and cook, tossing occasionally, for 5 mins or until potato is golden brown and crisp. Transfer to a large heatproof bowl.
Add the capsicul, onion and garlic to pan and cook, stirring for a few minutes or until onion softens. Add the capsicum mixture and spinach to the potato. Toss to combine. Season.
Combine the lemon juice and extra oil in a small jug. Divide the potato salad among 4 serving plates. Sprinkle with ricotta. Top with pork and drizzle with the dressing.
*this recipe suits all eating plans.
*fantastic summer meal.