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Pork cutlets with glazed vegetable kebabs

Pork cutlets with glazed vegetable kebabs
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Pork cutlets with glazed vegetable kebabs

Ingredients

  • 12 baby potatoes , halved
  • 1 tablespoon mustard
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 zucchini, halved lengthways, thickly sliced
  • 1 red capsicum, cut into cubes
  • 4 pork cutlets
  • lemon wedges, to serve
  • Kj 1670, fat 11g, sat fat 3g
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Method

  1. Boil, steam or microwave potatoes for 4 minutes, until parcooked.
  2. Meanwhile, combine mustard, honey and oil in a small jug. Thread potato, zucchini and capsicum alternately onto 12 bamboo skewers.
  3. Preheat a lightly oiled chargrill on high. Cook pork cutlets and vegetable kebabs for 4 minutes each side, brushing with mustard mixture. Season and serve with lemon wedges.
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