Mobile Living Made Easy Australia Issue 14 - Page 32

COOKING — GRILLED PORK CHOP
IMAGE CREDIT : HAYDEN QUINN

GRILLED PORK CHOP , SALSA VERDE AND

MACADAMIA BRUSSEL SALAD

By Hayden Quinn

PREP : 15 MIN COOKING : 12 MIN SERVES : 4
INGREDIENTS
Pork L 4 pork loin chops * L Sea salt , for seasoning Salad L ½ cup macadamia nuts , coarsely pulsed in food processor
L 100g brussel sprouts , finely shaved on mandoline
L 1 shallot , finely shaved on mandoline
L 1 x 400g can brown lentils , rinsed and drained L ½ cup currents L ¼ cup capers L ¼ cup parsley , roughly chopped L ¼ cup mint , leaves only , roughly chopped L ¼ cup coriander , roughly chopped L 2 tbs seeded mustard L 4 tbs Australian Extra
Virgin Olive Oil L 3 tbs red wine vinegar L Sea salt and pepper , to taste
Salsa Verde L ¼ cup parsley , roughly chopped L ¼ cup mint , leaves only , roughly chopped L ¼ cup coriander , roughly chopped
L 2 tbs pickled onions , drained L 1 tsp cumin seeds L 2 tbs red wine vinegar L ¼ cup Australian Extra
Virgin Olive Oil L Sea salt and pepper , to taste
METHOD 1 . Prepare Weber Go Anywhere ( or other coal fired Weber ) for direct cooking on a medium high heat .
While BBQ is coming to temperature prepare the salsa verde by placing all ingredients into the small bowl of a food processor and blitz until well combined . Place in a serving dish and set aside until ready to use *.
2 . Season pork well with sea salt and cook over coals for 7-10mins turning frequently or until cooked to your liking . Set aside to rest before serving .
3 . Toss together all salad ingredients in a large serving bowl . Mix together dressing , combining all ingredients well , dressing the salad just before serving .
4 . Serve pork chop , a spoon ( or more !) of salsa verde and a good helping of the salad .
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