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Barbecue pork with golden peach raw relish

Name: Barbecue pork with golden peach raw relish
Yield: 4
Ingredients: 4 Pork cutlets (Main); 2 Peaches, ripe (Main); 1 Tbsp Chopped chives; 1 Tbsp Fresh lime juice; 2 tsp Olive oil; ½ tsp Sea salt flakes; 1 Tbsp Olive oil; 1 Tbsp Lemon juice; 1 tsp Runny honey; 1 Tbsp Fresh basil, finely sliced; 2 cups Mixed salad leaves, or baby salad shoots; 4 Tbsp Feta, crumbled

for 4 people

Geoff Scott

Chef and culinary lecturer

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Peaches go incredibly well with pork, especially if there’s a hint of smoke from the barbecue. Instead of preparing a complicated list of relish ingredients for cooking, I like to make a quick and easy raw variation. It’s more summery.

4	Pork cutlets (Main)
2	Peaches, ripe (Main)
1 Tbsp	Chopped chives
1 Tbsp	Fresh lime juice
2 tsp	Olive oil
½ tsp	Sea salt flakes

1 Tbsp	Olive oil
1 Tbsp	Lemon juice
1 tsp	Runny honey
1 Tbsp	Fresh basil, finely sliced
2 cups	Mixed salad leaves, or baby salad shoots
4 Tbsp	Feta, crumbled

Season the pork cutlets with salt, brush with olive oil then cook on a barbecue over medium-high heat for 3-4 minutes on each side.
Peel the peaches, cut in half, remove stones and dice.
Mix peaches with chives, lime juice, olive oil and flaky salt.
For the salad, whisk together the olive oil, lemon juice and honey. Add the basil, salad and feta, gently mix then arrange on plates with pork and raw relish.