- 1/2 small cauliflower, cut into small florets
- 100g green beans, trimmed, cut into 3cm lengths
- 1 bunch radishes, trimmed, quartered
- 2 shallots, finely chopped
- 2 tbs fine table salt
- 1/2 cup (125ml) cider vinegar
- 1 tbsp yellow mustard seeds
- 1 tsp ground turmeric
- Pinch of chili flakes (optional)
- 1/4 cup (60ml) olive oil
- 4 x 180g pork cutlets
- 400g can brown lentils, rinsed, drained
- 100g baby spinach
- 1/4 bunch flat-leaf parsley, chopped
- Place cauliflower, bean, radish, and shallot in a colander over a bowl, sprinkle with salt and turn to coat. Stand for 30 minutes, then rinse under cold running water, drain well, and place in a large bowl.
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Meanwhile, place vinegar, mustard seeds, turmeric, and chili (if using) in a small saucepan, season, and bring to a boil. Then, reduce heat and simmer for 2 minutes. Pour the mixture over the vegetables and toss to coat.
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Heat 1 tbsp oil in a large frying pan over high heat. Season cutlets, place in pan and fry, turning once, for 8 minutes or until browned and cooked through. Set aside to rest for 5 minutes, loosely covered with foil.
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Add lentils, spinach, parsley, and remaining oil to the vegetable mixture, toss to combine, and serve with cutlets.
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