Pork Cutlet With Fennel; Ruby Grapefruit & Persian Fetta Salad

Published 1st January, 2019

Cuisine: Australian / BBQ   Serves: 4

Preparation: 20 Mins   Cooking: 10 Mins


  • 4 Barossa Fine Foods Pork Cutlets
  • Sea salt
  • Cracked Black Pepper


  • 2 Ruby Grapefruit, peeled & sliced into rounds
  • 300gm Salad leaves
  • 2 Fennel bulbs, sliced (reserve fennel fronds for garnish)
  • 8 Barossa Fine Foods slices smoked prosciutto
  • 200gm Persian fetta


  • 1 tsp Dijon mustard
  • ⅓ cup Olive oil
  • 3 tbls red wine vinegar
  • Sea salt


  1. Preheat BBQ or grill pan, season Pork Cutlets with sea salt, pepper & a drizzle of olive oil.
  2. Cook Pork cutlets over a medium heat for five minutes on one side, turn & cook for a further 4 minutes on the other side, remove from heat and allow to rest for 2 minutes before serving.
  3. Assemble salad ingredients on a large plate & garnish with Persian feta broken into pieces and fennel fronds.
  4. To make the dressing, whisk together the dijon mustard & red wine vinegar, slowly whisk in the olive oil, season with sea salt.