Pork Cutlets with Piccalilli and Lentil Salad
- Place cauliflower, bean, radish, and shallot in a colander over a bowl, sprinkle with salt and turn to coat.
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Ingredients
- 1/2 small cauliflower, cut into small florets
- 100g green beans, trimmed, cut into 3cm lengths
- 1 bunch radishes, trimmed, quartered
- 2 shallots, finely chopped
- 2 tbs fine table salt
- 1/2 cup (125ml) cider vinegar
- 1 tbsp yellow mustard seeds
- 1 tsp ground turmeric
- Pinch of chili flakes (optional)
- 1/4 cup (60ml) olive oil
- 4 x 180g pork cutlets
- 400g can brown lentils, rinsed, drained
- 100g baby spinach
- 1/4 bunch flat-leaf parsley, chopped
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