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Ingredients

2cm piece ginger, peeled, finely grated
1 1/2 tablespoons brown sugar
3 oranges, juiced
1 1/2 tablespoons olive oil
4 pork loin cutlets
3 carrots, trimmed, peeled
100g baby spinach
50g feta, crumbled
2 tablespoons currants
2 tablespoons pine nuts, toasted

Method

Step 1 Combine ginger, brown sugar and 1 cup of orange juice in a bowl. Remove 2 tablespoons of juice mixture to a small jug. Add 2 teaspoons of oil to jug. Season with salt and pepper. Using a fork, whisk to combine. Set aside.
Step 2 Place cutlets in a ceramic dish. Pour over remaining juice mixture and turn to coat. Cover and refrigerate for 20 minutes.
Step 3 Preheat oven to 200°C. Line a large baking tray with baking paper. Cut carrots into quarters lengthways and place on tray. Drizzle with remaining oil. Roast carrots for 20 to 25 minutes or until tender.
Step 4 Preheat barbecue plate or chargrill pan on medium heat. Remove cutlets from marinade. Cook for 6 to 8 minutes on each side or until just cooked through. Remove to a plate. Cover and stand for 5 minutes.
Step 5 Combine spinach, feta, currants and pine nuts in a large bowl. Add roasted carrots. Pour over reserved dressing. Toss to combine. Spoon salad onto plates. Top with cutlets. Season with pepper. Serve.

Roast carrot salad with pork cutlets

How to make Roast carrot salad with pork cutlets

Ingredients

Method