Spring strawberry-leaf salad with schnitzels and rhubarb chutney

Name: Spring strawberry-leaf salad with schnitzels and rhubarb chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Rhubarb; 1 Onion; 6 TABLESPOONS Olive oil; 40 g demerara sugar; 1 TEASPOON Mustard seeds; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Strawberries; 1 Head Lollo bianco; 1 collar Rocket; 4 TABLESPOONS dark basamic vinegar; 2 TEASPOONS Honey; 30 g Pine nuts; 8 small pork cutlets (approx. 75 g each)

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Rhubarb
1 Onion
6 TABLESPOONS Olive oil
40 g demerara sugar
1 TEASPOON Mustard seeds
4 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Strawberries
1 Head Lollo bianco
1 collar Rocket
4 TABLESPOONS dark basamic vinegar
2 TEASPOONS Honey
30 g Pine nuts
8 small pork cutlets (approx. 75 g each)

Directions

1
For the chutney, clean and wash the rhubarb and cut it into small cubes. Peel and finely dice the onion. Heat 1 tbsp. oil in a pot, fry onions and rhubarb. Add sugar and caramelize while turning. Add mustard seeds. Deglaze with apple cider vinegar, bring to the boil and simmer at low heat for about 20 minutes, stirring occasionally. Season with salt and pepper. Let cool off
2
Wash, clean and slice the strawberries. Clean, wash and pluck the salad into bite-sized pieces, drain. Clean, wash and dry rocket. Whisk the balsamic vinegar, honey, salt and pepper. Add 4 tablespoons of oil in a thin stream and season to taste. Roast the pine nuts in a pan without fat until golden brown, remove and let cool off
3
Dab meat dry. Heat 1 tablespoon of oil in a coated frying pan, fry the meat on each side for about 2 minutes, season with salt and pepper. Mix strawberries, rocket and salad, drizzle with the vinaigrette and serve with schnitzels and chutney. Sprinkle salad with pine nuts. Add the rest of the chutney