Mediterranean flavours of oregano and lemon add freshness to these pork cutlets, while a hit of honey dials up the sweetness.
Ingredients
Ladolemono (Greek salad dressing)
Watermelon salad
Method
1
Combine olive oil, dried oregano, honey, garlic powder, juice of 1 lemon and ½ tsp sea salt flakes in a bowl; add pork, toss to coat, then stand at room temperature to marinate (10 minutes).
2
For ladolemono, place all ingredients in a sealable jar; season to taste and shake well to combine.
3
For salad, combine watermelon, tomatoes, cucumber, olives, onion, herbs and feta in a bowl; drizzle over half of the dressing and gently toss to combine. Set aside for flavours to develop (5 minutes).
4
Heat a barbecue or lightly greased char-grill pan to high. Grill pork cutlets, turning once, until charred and just cooked through (4-5 minutes each side) depending on thickness. Set aside to rest (5 minutes). While pork is resting, cut remaining lemons in half, drizzle with oil and grill for 2-3 minutes or until charred.
5
Divide pork and salad among plates; drizzle pork with remaining dressing, resting juices and serve with salad and charred lemon halves on the side.
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