Recipes: Rocket, fresh fig, blue cheese and nut salad with pork cutlets

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4


  • ½ cup pecan nuts
  • 2 tbs maple syrup
  • 120g bag rocket leaves – supermarket produce dept.
  • 5 figs, quartered
  • 100g creamy blue vein cheese, crumbled
  • ¼ cup extra virgin olive oil
  • 2 tbs balsamic vinegar
  • Sea salt flakes and freshly ground black pepper
  • 4 pork cutlets


  1. Preheat oven to 200C. Line a baking tray with baking paper. Combine pecans and maple syrup in a bowl. Spread mixture onto prepared baking tray. Bake for 10-15 minutes or until golden. Cool on tray. Roughly chop.
  2. Meanwhile, heat a chargrill over a high heat. Season cutlets with sea salt flakes and black pepper. Chargrill cutlets for 4 minutes on each side or until golden and cooked through.
  3. Put rocket leaves into a large bowl. Add nuts, figs and blue cheese. Whisk oil and vinegar in a jug. Season with salt and pepper. Serve cutlets with salad.

Join our Newsletter