Posted on 6 June 201824 June 2019
- 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.
Cook pork cutlets on the barbecue, three minutes on each side. Toss together the remaining ingredients. Serve immediately.
Serve with some vanilla honey youghurt.
Grab your ingredients at the next Newcastle City Farmers Market
- Tilligery Organic Produce
- Envy Horticulture
- Bulga Oranges
- Young District Produce
- Marion Plaines Organic Pork or Georges Fine Food