For a zesty salad dressing, process lemon juice, lemon zest and black peppercorns in a food processor. Transfer to a screw-top jar, add olive oil and shake to combine.
Lemon-pepper pork recipe
4 (about 150g each) Coles Australian Pork Cutlets
2 teaspoons lemon pepper
2 tablespoons olive oil
500g Carisma or washed potatoes, peeled, cut into 2cm pieces
1 red capsicum, seeded, coarsely chopped
1 red onion, cut into wedges
1 garlic clove, crushed
120g pkt Coles Brand Australian Baby Spinach
1 tablespoon lemon juice
1 tablespoon olive oil, extra
100g fresh ricotta, crumbled
Step 1:Â Combine the pork, lemon pepper and half the oil in a shallow glass or ceramic dish.
Step 2:Â Heat a large non-stick frying pan over medium-high heat. Cook pork, in 2 batches, for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3:Â Meanwhile, cook the potato in a medium saucepan of boiling water for 10 mins or until tender. Drain well.
Step 4:Â Heat the remaining oil in the frying pan over medium heat. Add the potato and cook, stirring occasionally, for 10 mins or until potato is golden brown and crisp. Transfer to a large heatproof bowl.
Step 5:Â Add the capsicum, onion and garlic to the pan and cook, stirring, for 3 mins or until onion softens. Add the capsicum mixture and spinach to the potato. Toss to combine. Season.
Step 6:Â Combine the lemon juice and extra oil in a small jug. Divide potato salad among serving plates. Sprinkle with ricotta. Top with pork and drizzle with the dressing.