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

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
• 1 tablespoon red wine vinegar
• 2 teaspoon harissa