Marinated pork cutlets with charred veg and mint pesto

1 Place mustard, orange zest, orange juice, oil and thyme in a large bowl. Stir and season with black pepper. Add pork cutlets to bowl and turn to coat. Cover bowl and place in fridge to marinate for 15 minutes to 1 hour.

2 Meanwhile, make mint pesto. Place mint, spinach, pine nuts, lemon zest and lemon juice in a small food processor with 1 tablespoon water. Blend to combine. Stir second measure of oil through mint pesto and set aside.

3 Preheat barbecue to high. Grill capsicums, turning regularly, for 10 minutes or until skins blacken. Transfer capsicums to a large bowl, cover with plastic wrap and leave to cool slightly so skins loosen. Peel off skins and discard. Cut capsicums in thick slices and set aside.

4 Decrease barbecue heat to medium-high. Grill marinated pork cutlets, turning once, for 8-10 minutes or until golden brown and cooked to your liking.

5 Meanwhile, spray spring onions, courgette, eggplant and kumara with oil. Grill vegetables for 4-5 minutes each side or until tender and charred.

6 Place charred vegetables in a large salad bowl with reserved capsicum slices and half of the reserved mint pesto. Toss well. Garnish vegetables with reserved mint.

7 Serve grilled marinated pork cutlets with charred vegetables and remaining mint pesto.