Pork cutlets with chickpea purée | Women's Weekly Food
These grilled cutlets are perfect teamed with an earthy Middle-Eastern inspired puree and a crisp, fresh salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 400 grams canned chickpeas, rinsed, drained
- 1/4 cup (60ml) lemon juice
- 2 cloves garlic, crushed
- 1 teaspoon ground fennel
- 1/2 cup (125ml) warm water
- 4 pork cutlets (940g), trimmed
- cooking oil spray
- 10 red radishes (600g), cut into matchsticks
- 2 lebanese cucumbers (260g), chopped coarsely
- 1/2 cup coarsely chopped fresh flat-leaf parsley
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