Our final recipe for Pork Month in June in collaboration with Sunterra Market involves utilizing one of their pick up and cook at home meal options. I love to cook, but even I get tired of cooking and look for an easier way without giving in to take out.
In the meat department in Sunterra Market they have several ideas for those who do not wish to cook at all, aka take out, those who want to cook but very little time for prep, aka pick up and cook at home, or those who want to start from scratch like we did with the Pork Souvlaki with Cucumber Pineapple Salsa and Vietnamese Pork Meatball Banh Mi recipes.
Sunterra offers a large variety of take home options both on their website and in the store. Some of the pork options we spotted include marinated ribs, pork steaks, pork meatballs and meatloaf, sliders, ready made pork skewers and stir fry options, plus pork schnitzel all ready to go to be cooked at home.
Pork Schnitzel with Israeli Salad & Halloumi Ingredients
One of the easiest meals to make is one where most of the work has been done for you. We decided on the Sunterra Farms Pork Sirloin Schnitzels for our quick meal to help combat busy baseball evenings.
Earlier this year we made a recipe out of Gail Simmon’s new cookbook that included a chicken schnitzel with an Israeli style salad. The combination of a cooked protein and salad as your meal is exactly how I like to cook, and this became my inspiration for making our Israeli Salad to accompany this schnitzel. When we grew up meals had to be a protein, carb and veggie.
An Israeli salad is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers. We went for a chunky salad and changed ours up a bit by adding grilled halloumi cheese and no peppers.
If you are shopping for a particular ingredient and can not find it, always find an employee or someone to talk to about the product. The pork schnitzel I was after wasn’t in the meat counter so the butcher happily prepared me a package in less than ten minutes. Do not be afraid to talk to the staff in the store to ensure you find what you are after. The Sunterra team has always been so helpful and easy to chat with every time I visit.
Sunterra Farms Pork Schnitzel
- 4 pork schnitzels, set aside
- 1 pkg Halloumi cheese, sliced lengthwise into 4-5 slices
- 2½ cups cucumber,
- ½ cup red onion, sliced
- 2 green onions, chopped
- 2 cups cherry tomatoes, halved
- 1 cup flat leaf parsley, chopped
- 2 tbsp mint, chopped
- 3 tbsp extra virgin olive oil
- ½ tsp lemon zest
- juice from one lemon
- cracked black pepper
- sea salt
- ½ cup toasted pistachios
- Brush the cheese with olive oil and place onto a medium hot grill for 3 minutes on each side, or until grill marks appear. Remove from heat and set aside.
- Add cucumber, red onion, green onions, cherry tomatoes, parsley and mint to a bowl. In a separate cup whisk together 2 tbsp olive oil, lemon zest and juice. Pour over salad, add a good turn or pinch of freshly cracked black pepper and pinch of salt. Cut cheese slices into chunks and add to salad. Gently toss.
- Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter.
- With a slotted spoon add your salad to the platter. Sprinkle with pistachios and serve immediately.
That Israeli Salad with Halloumi
Expect simple flavours from the crispy Israeli salad with fresh herbs and grilled cheese. We served this meal family style on a platter with a sprinkle of chopped toasted pistachios adding a little extra crunch.
Sunterra Farm Facts:
- Sunterra Farms started in Acme in 1970 by Stan and Flo Price and their eldest son Dave.
- All three Sunterra companies are still owned and operated by the Price family.
Sunterra Market has seven locations in Calgary and two in Edmonton. Each location may offer a slightly different set up, but they all have the same great local products, good quality and awesome selection.
We are working in collaboration with Sunterra Market and they have provided the ingredients for this recipe. All opinions, views expressed and recipe development are, as always, my own.
