Pork Cutlets with Beetroot, Orange and Avocado Salad

Pork cutlets

Beetroot, Orange and Avocado Salad
Rocket leaves
Olive oil
Salt and pepper
Avocado, finely sliced
2 Oranges, segmented
500g Baby beetroot, chopped finely
Half a Spanish onion, chopped finely
Mint, chopped finely, to taste.

Method:

Cook pork cutlets on the barbecue, three minutes on each side. Toss together the remaining ingredients. Serve immediately.

Serve with some vanilla honey youghurt.

Ingredients from:

• Tilligery Organic Produce
• Envy Horticulture
• Bulga Oranges
• Young District Produce
• Marion Plaines Organic Pork or Georges Fine Food