Harissa Pork and Summer Salad


Tired of the usual menu? Spice up some pork cutlets and prepare the most fragrant Summer Salad!


4 pork cutlets (about 250 g each)
2 tablespoons harissa paste
2 tablespoons extra-virgin olive oil
Sea salt

1 small red onion, finely sliced
sea salt
4 yellow peaches (about 500 g in total), stones removed, cut into wedges
2 corn cobs, blanched, cooled and kernels removed
200 g tomatoes (a mixture of heirloom varieties is nice), roughly chopped
large handful of basil leaves, torn
large handful of mint leaves, torn
3 tablespoons extra-virgin
Olive oil
Juice of 1 lime

Cooking Instructions

1. Place the pork chops in a large, non-reactive dish or bowl and add the harissa paste, olive oil and a good pinch of salt. Using your hands, massage the paste and oil into the pork. Cover and leave to marinate for at least 20 minutes. If you are marinating for longer, pop it in the fridge, but allow the pork to come to room temperature before cooking.

2. Meanwhile, for the salad, place the red onion and a large pinch of salt in a small bowl. Rub the salt into the onion and allow to sit for 5 minutes. On a large plate, arrange the peach, corn and tomatoes. Scatter over the herbs and the salted red onion. In a small bowl, whisk together the olive oil and lime juice. Season to taste and drizzle over the salad.

3. Heat a large frying pan over a medium-high heat or a barbecue grill plate to medium-high and cook the pork chops for about 4 minutes on each side until just cooked through. Make sure you do this in a well-ventilated area as the harissa, once it hits the heat, will give off very strong chilli fumes. If you are particularly sensitive, I would advise using an outdoor barbecue or roasting the cutlets in a 180°C oven for around 20 minutes until just cooked through. Serve with the salad.


© Image and recipe by Julia Ostro

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