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tomato & salad with smoked paprika dressing

Place tomatoes, olives, red onion and basil in a bowl.

In a separate bowl combine vinegar, olive oil and paprika. Whisk to create a dressing.

Pour a dressing over tomatoes to coat and mix well.

Season with salt and pepper and serve.


Remove all packaging and place cutlets into a greased low-medium heat fry-pan.

Cook cutlets for 7-8 minutes on each side, turning only once.

Use as a guide only, as cooking efficiencies of appliances may vary.

1 Pack of Bruemar Pork Cutlets with a Mediterranean Glaze

300g Heirloom cherry tomatoes washed and cut in half

100g Black olives

1 Small Red Onion thinly sliced

1/2 bunch of Basil washed, picked and torn

40g Smoked Paprika

30ml Red Wine Vinegar

100ml Olive Oil

Salt and Pepper