6 pork loin cutlets
1 tblsp oil
200 g rocket leaves, washed
3 ya or nashi pears, sliced
1 cup lemon saffron dressing
Saffron strands to garnish
Trim pork cutlets bones well.
Pre-heat griddle pan or BBQ plate for 3 minutes over a medium heat.
Brush each pork cutlet with a little oil and cook cutlets 2-3 minutes over a medium heat each side or until cooked to the desired degree. Allow to rest.
Toss the salad leaves together with the prepared pear and half the dressing.
Place the cutlets over the plated salad, drizzle with a little extra dressing and garnish with a sprinkle of saffron strands.