The Dinner Planner


Harissa Pork and Summer Salad

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Image and recipe by Julia Ostro from A Year of Simple Family Food
Servings 4


  • 4 pork cutlets about 250 g each
  • 2 tbsp harissa paste
  • 2 tbsp extra-virgin olive oil

Peach, Corn and Tomato Salad

  • 1 red onion - finely sliced
  • 4 yellow peaches -stones removed, cut into wedges
  • 2 corn cobs - blanched, cooled and kernels removed
  • 200 grams tomatoes - (a mixture of heirloom varieties is nice), roughly chopped
  • 1 large handful basil leaves - torn
  • 1 large handful mint leaves - torn
  • 3 tbsp olive oil
  • 1 lime - juiced


  • Place the pork chops in a large, non-reactive dish or bowl and add the harissa paste, olive oil and a good pinch of salt. Using your hands, massage the paste and oil into the pork. Cover and leave to marinate for at least 20 minutes. If you are marinating for longer, pop it in the fridge, but allow the pork to come to room temperature before cooking.
  • Meanwhile, for the salad, place the red onion and a large pinch of salt in a small bowl. Rub the salt into the onion and allow to sit for 5 minutes. On a large plate, arrange the peach, corn and tomatoes. Scatter over the herbs and the salted red onion. In a small bowl, whisk together the olive oil and lime juice. Season to taste and drizzle over the salad.
  • Heat a large frying pan over a medium-high heat or a barbecue grill plate to medium-high and cook the pork chops for about 4 minutes on each side until just cooked through. Make sure you do this in a well-ventilated area as the harissa, once it hits the heat, will give off very strong chilli fumes. If you are particularly sensitive, I would advise using an outdoor barbecue or roasting the cutlets in a 180°C oven for around 20 minutes until just cooked through. Serve with the salad.

Tips and Variations

VEGETARIAN - replace pork with tofu 

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