RECIPE BY:

Matt Sinclair

INGREDIENTS :

• 1 Packet of Littler Lucifer Ready-To-Use Savoury Herb Wood Chips
• 2 Coles pork cutlets
• Cobram Estate Classic Extra Virgin Olive Oil (enough to cover the pork cutlets evenly)
• Salt (enough to cover the pork cutlets evenly)
• 2 Granny Smith Apples, thinly sliced.
• ¼ wombok
• 2 Spring Onions

DRESSING:

• 1 tbsp Honey
• 1 tbsp Mustard
• ¼ Cobram Estate Classic Extra Virgin Olive Oil
• 1 tbsp White wine vinegar
• Pinch of Salt
• 1 Kettle BBQ (or any BBQ that can be enclosed)

METHOD :

• Pierce the foil packaging of the wood chips and place on the grill and close the lid for 10 minutes. Coat the pork cutlets evenly in olive oil and salt. Place the pork in the BBQ and put the lid back on, cook 2-3 minutes each side.
• Slice the wombok to make thick ribbons and combine with apple. In a small bowl, combine honey, Mustard, vinegar, oil and salt. Dress the salad with the dressing and massage through, coating evenly.