Name: Oregano and honey pork cutlets with watermelon salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil, plus extra for drizzling; 1 tbsp each dried oregano; 1 tbsp honey; 1 tsp garlic powder; 3 lemons, halved; 4 pork cutlets (about 280gm each); Ladolemono (Greek salad dressing); 125 ml (½ cup) extra-virgin olive oil; 60 ml (¼ cup) lemon juice; 1 garlic clove, crushed; 2 tbsp each coarsely chopped oregano and parsley; Watermelon salad; 600 gm chopped watermelon; 200 gm cherry tomatoes, halved; 8 baby cucumbers, sliced; 120 gm (⅔ cup) pitted Kalamata olives; ½ small red onion, thinly sliced; 1 cup (loosely packed) each basil and mint; 100 gm marinated Persian feta, crumbled

Mediterranean flavours of oregano and lemon add freshness to these pork cutlets, while a hit of honey dials up the sweetness.

Ingredients

2 tbsp extra-virgin olive oil, plus extra for drizzling

1 tbsp each dried oregano

1 tbsp honey

1 tsp garlic powder

3 lemons, halved

4 pork cutlets (about 280gm each)

Ladolemono (Greek salad dressing)

125 ml (½ cup) extra-virgin olive oil

60 ml (¼ cup) lemon juice

1 garlic clove, crushed

2 tbsp each coarsely chopped oregano and parsley

Watermelon salad

600 gm chopped watermelon

200 gm cherry tomatoes, halved

8 baby cucumbers, sliced

120 gm (⅔ cup) pitted Kalamata olives

½ small red onion, thinly sliced

1 cup (loosely packed) each basil and mint

100 gm marinated Persian feta, crumbled

Method

Combine olive oil, dried oregano, honey, garlic powder, juice of 1 lemon and ½ tsp sea salt flakes in a bowl; add pork, toss to coat, then stand at room temperature to marinate (10 minutes).

For ladolemono, place all ingredients in a sealable jar; season to taste and shake well to combine.

For salad, combine watermelon, tomatoes, cucumber, olives, onion, herbs and feta in a bowl; drizzle over half of the dressing and gently toss to combine. Set aside for flavours to develop (5 minutes).

Heat a barbecue or lightly greased char-grill pan to high. Grill pork cutlets, turning once, until charred and just cooked through (4-5 minutes each side) depending on thickness. Set aside to rest (5 minutes). While pork is resting, cut remaining lemons in half, drizzle with oil and grill for 2-3 minutes or until charred.

Divide pork and salad among plates; drizzle pork with remaining dressing, resting juices and serve with salad and charred lemon halves on the side.

Recipe by Tamika O'Neill

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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