summer lemon & herb bbq pork cutlets with a zucchini ribbon salad.

Dietary: Gluten-free
Serves: 4
Prep Time: 20 mins (+optional 30 min marinating)
Cook Time: 10 mins

Ingredients:
2 packets Scottsdale Pork Tasmanian Cutlets (4 cutlets)
2 tbsp olive oil
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves, finely chopped
1 tbsp parsley, chopped
Salt and pepper

Zucchini Ribbon Salad:
2 large zucchinis, shaved into ribbons using a vegetable peeler
1 cup cherry tomatoes, halved
½ cup fresh mint leaves
¼ cup flaked almonds
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
Salt and pepper

Method:
Combine olive oil, garlic, lemon zest and juice, herbs, salt, and pepper in a small bowl. Rub over cutlets and marinate for 15–30 minutes.
Preheat BBQ to medium-high heat. Cook cutlets for 4–5 minutes on each side or until golden and just cooked through. Rest for 5–10 minutes.
Toss zucchini, tomatoes, mint, and almonds with olive oil, lemon juice, honey, salt, and pepper.
Serve cutlets over the salad and drizzle with leftover dressing.