Spicy cutlets with roasted carrots and rice salad
Spicy pork chops are calling for an original side dish. So we added oriental-style carrots and a salad made from whole grain rice and black quinoa. You can eat it within an hour!
Ingredients · Servings For 4 people
- 1 tbsp harissa
- 1 PL with
- 3 tbsp lemon juice
- 4 pieces of cutlet
- 1 tbsp olive oil
- 4 pcs carrots
- 1 tsp cumin
- 350g rice
- 50 g quinoa
- 1 bunch of parsley
- 320 g green beans
Method · 1 h 1 min
- Preheat the oven to 200°C (fan 180°C). Mix the harissa, honey and half the lemon juice in a large bowl. Season the chops with salt and pepper and coat both sides in the marinade. Cover and leave to marinate at room temperature for 15 minutes.
- Heat 1 tablespoon of olive oil in an ovenproof pan. Add the carrots and fry until they start to turn golden. Season with salt, sprinkle with cumin, mix and place in the oven for about 20 minutes. Bake until the carrots are soft and caramelized and set aside.
- Place a grill pan over medium heat and brush with the remaining oil (be careful not to burn the honey in the marinade). Grill the chops for 6-8 minutes, turning once. (If you don't have a large pan, cook in batches.) Place the finished meat on a plate, loosely cover, and let rest for a while.
- Heat the rice and quinoa in salted water and cook the beans. Mix with the carrots, parsley and the rest of the lemon juice. Serve with the cutlets, beans and lemon wedges. Recipe and photos taken from Olive Magazine.