Peppered pork cutlets with cucumber and dill salad
|300 g||Green beans, trimmed and blanched|
|600 g||Baby potatoes|
|1||Telegraph cucumber, sliced|
|4||Pork cutlets, 200g each|
|1 to brush||Olive oil|
|1 tsp||Cracked black pepper|
Creamy dill dressing
- To make the creamy dill dressing, place the yoghurt, dill, garlic and salt in a bowl and stir to combine.
- Place the potatoes in a saucepan of salted cold water over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain, halve and cool slightly.
- Place in a bowl with the beans, cucumber and dressing and toss to combine. Set aside.
- Heat a large non-stick frying pan over medium heat. Brush the pork with oil and sprinkle with the pepper and salt. Cook for 3-4 minutes each side or until cooked through.
- Serve with the salad.