1. Combine olive oil, rosemary, garlic, sea salt and pepper in a bowl. Mix well. Add cutlets and toss to coat. Set aside.
  2. Place all dressing ingredients in a screw top jar and set aside.
  3. Cook pasta according to packet direction. Drain and rinse under cold water.  Drain well.
  4. Meanwhile, place broad beans in a heatproof bowl and cover with boiling water. Let stand 4 minutes. Drain, then peel away and discard the outer skin.
  5. Place all salad ingredients, including pasta and peeled broad beans in a large bowl and toss gently to combine. Heat a barbecue or stove-top grill over a medium-high heat. Cook cutlets for 3 minutes each side for medium, or to your liking.
  6. Shake jar of dressing to combine ingredients, then pour over salad. Toss gently to combine.
  7. Serve cutlets with pasta salad.

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