Greek-style Pork Cutlet with Skordalia, Fennel and Broadbean Salad, Grilled Flat Bread
The fennel and broadbean salad here is good enough to eat on its own, or with grilled chicken, lamb or fish.
Preparation 20 minutes
Cooking 10 minutes
4 pork cutlets
1 tablespoon (20ml) extra virgin olive oil
Salt and freshly ground black pepper
Zest of 1 lemon
1 tablespoon rigani or dried oregano
Greek flat bread or pita, to serve
4 baby fennel bulbs
500g fresh broad beans, shelled and peeled or 250g frozen; cooked, peeled
2 tablespoons extra virgin olive oil
¼ cup fresh dill sprigs, roughly chopped
Freshly ground pepper and lemon juice to taste
1/3 loaf (100g) strong white bread, crust removed
2 cloves garlic
1 – 2 teaspoons lemon juice, or to taste
1/3 cup (80ml) extra virgin olive oil
- For the salad: remove the base and cut the stalks form the fennel bulbs, halve the bulbs and remove core. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices. Place fennel in a bowl. Cook fresh broad beans in unsalted boiling water until just tender, drain, allow to cool and slip the skin away. Add to fennel. Drizzle with olive oil, sprinkle with dill, and add pepper and lemon to taste.
- For skordalia: soak bread briefly in cold water then squeeze out well. Drop garlic into food processor and when chopped add bread and lemon juice. Slowly drizzle in olive oil and 1/3 cup water until mixture is smooth and has a texture similar to white sauce. If too thick, add additional water, one teaspoon at a time. Season to taste with salt, pepper and lemon juice.
- Brush pork with combined oil, salt, pepper, lemon zest and rigani. Cook on a heated grill plate or BBQ until browned on both sides and just cooked through, approx. 6 mins. Brush flat bread with oil and cook with pork.
- Serve pork with flatbread, skordalia and salad.
Lyndey’s Note: This recipe is perfect for Spring. You might also like to try Pasta Primavera