Peppered pork cutlets with cucumber and dill salad

Ingredients

300 g	Green beans, trimmed and blanched
600 g	Baby potatoes (Main)
1	Telegraph cucumber, sliced
4	Pork cutlets, 200g each
1 to brush	Olive oil
1 tsp	Cracked black pepper

Creamy dill dressing

1 Tbsp	Fresh dill, chopped
½ cup	Thick greek yoghurt
1 clove	Garlic, crushed
1 to taste	Sea salt flakes

Directions

1. To make the creamy dill dressing, place the yoghurt, dill, garlic and salt in a bowl and stir to combine.
2. Place the potatoes in a saucepan of salted cold water over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain, halve and cool slightly.
3. Place in a bowl with the beans, cucumber and dressing and toss to combine. Set aside.
4. Heat a large non-stick frying pan over medium heat. Brush the pork with oil and sprinkle with the pepper and salt. Cook for 3-4 minutes each side or until cooked through.
5. Serve with the salad.