Grilled pork with beetroot, apple and quinoa coleslaw

1 Place quinoa in a medium-sized saucepan with 2/3 cup water and bring to the boil. Reduce heat to low, cover pan and simmer for 12 minutes or until water has evaporated. Leave to cool.

2 Meanwhile, combine fennel seeds with caraway seeds and sprinkle evenly over pork cutlets. Season with black pepper.

3 Set a large, non-stick frying pan or grill pan over a medium–high heat. Add pork to pan and cook each side for 4 minutes or until done to your liking. Transfer pork to a plate and cover loosely with tinfoil to keep warm. Leave pork to rest for 3 minutes.

4 To make coleslaw, grate beetroot and squeeze out excess moisture. In a large bowl place cooked quinoa, beetroot, apple, onion, cabbage and parsley. Set aside.

5 Whisk dressing ingredients together in a small bowl and add to reserved coleslaw. Toss lightly to combine.

6 Divide coleslaw among plates and serve with grilled pork.