BBQ pork cutlet with beetroot hummus

Appetizing BBQ pork cutlet with beetroot hummus Recipe

This easy dinner is a little bit gourmet, with barbecued pork served with homemade beetroot hummus.
BBQ pork cutlet with beetroot hummus
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.


  • 400g can chickpeas, rinsed, drained

  • 150g cooked beetroot (not canned)

  • 11/2 tablespoons fresh lemon juice

  • 2 teaspoons tahini

  • 1 tablespoon white balsamic vinegar

  • 1/2 teaspoon honey

  • 4 radishes, thinly sliced

  • 4 x 150g lean pork loin cutlets, fat trimmed

  • 1 teaspoon ground cumin

  • 300g green beans, trimmed

  • 1/2 cup fresh continental parsley leaves


  • Step 1

    Process chickpeas, beetroot, lemon juice and tahini in a food processor until smooth and combined. Season well.

  • Step 2

    Combine the vinegar, honey and a pinch of salt in a bowl. Add the radish and set aside for 10 minutes to pickle.

  • Step 3

    Meanwhile, sprinkle the pork cutlets with the cumin and lightly spray with oil. Heat a large chargrill pan or barbecue grill over medium-high heat. Cook the pork for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.

  • Step 4

    Steam beans over a saucepan of boiling water until just tender. Drain. Refresh under cold water. Drain. Combine the beans, parsley and drained radish in a bowl.

  • Step 5

    Spread the beetroot hummus over serving plates. Add the bean salad. Place the pork cutlets on top of the hummus.

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