Spanish pork cutlets

Step 1

Preheat oven to 220°C.

Step 2

Combine kumara, capsicum, brussels sprouts, onion and garlic in a large baking dish; sprinkle with paprika and drizzle with half the oil. Toss vegetables to coat. Bake for 40 minutes or until vegetables are golden and tender; add tomato to dish 10 minutes before end of cooking time.

Step 3

Meanwhile, brush pork with remaining oil. Cook pork on a heated grill plate (or grill or barbecue) for 4 minutes each side or until cooked as you like. Remove from heat; cover, rest for 5 minutes.

Step 4

Boil, steam or microwave beans until tender; cover to keep warm.

Step 5

Squeeze garlic from skin. Blend or process garlic, tomato, nuts and half the capsicum until mixture is smooth.

Step 6

Serve pork with roasted vegetables, beans and roasted tomato and almond sauce.