Part of my low-carb meal plan, these tender juicy pork cutlets on a bed of spanish delights didn’t disappoint! The perfect meal for a summer’s evening…. Prep time: 2 hrs 20 minutes (2hrs Marinating time) Cooking time: 20 minutes $$ Low to Medium Budget Serves 4 4 x pork cutlets 1/2 cup of extra virgin olive oil 2 cloves of garlic, finely chopped 2 tbs of sweet paprika 1 tbs of ground cumin 1 tsp of chilli powder 2 tsp of dried oregano 1 tsp of sea salt 1/2 tsp of ground black pepper Juice of 1/2 a lemon 4 bay leaves, scrunched (fresh is best) 2 tbs of red wine vinegar 2 tbs of fresh thyme For the salad: 1 bag of baby rocket leaves 1 punnet of yellow grape tomatoes (red is fine, I just like the colour) 2 x chorizo sausage, diced 1 red capsicum, diced 1 red onion, diced 1 x 400gm tin of chickpeas, drained and rinsed 1/2 cup of chopped fresh parsley 2 tbs of olive oil 2 tbs of red wine vinegar 1/2 tsp of caster sugar Sea salt and Pepper In a large measuring jug combine the olive oil, garlic, paprika, chilli, cumin, oregano, thyme, sea salt, pepper, bay leaves, lemon juice and vinegar. Stir well to combine. Lay the pork cutlets in a baking dish and spoon half the marinade over the pork. Rub and cover it well and then flip the cutlets over. Pour over the remaining marinade and rub in well. Cover with cling wrap and leave in the fridge for 2 hours or overnight if you like. Heat a medium sized frypan and add the chorizo. Gently fry until it releases its oil and then add the onion and capsicum. Fry until the onion is translucent and the capsicum is soft. Remove from the heat and set aside. In a large salad bowl pop in the rocket, tomatoes and chickpeas. Sprinkle over the cooled chorizo mix and gently toss the salad to combine. Mix the oil, vinegar and sugar in a jug, season with salt and pepper and whisk to combine. Set aside until you are ready to serve. Heat a barbecue griddle or plate to nice and hot. Barbecue the pork for 6-8 minutes on either side, basting with the left over marinade while it is cooking. Set aside on a tray to rest for 5 or so minutes before serving. To serve, dress the salad and divide it evenly between four serving plates. Lay a cutlet on top and spoon over any left over dressing and top with a sprinkling of fresh parsley.