Ingredients

• 150g/5½oz pork fillet
• cut into 3 medallions
• 1 tsp dried chilli flakes
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 tsp soy sauce
• 1 tsp Worcestershire sauce
• 2 fresh tomatoes
• chopped roughly
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh flatleaf parsley
• 1 tsp sesame seeds

Directions

• For the pork skewers
• sprinkle the medallions with the chilli flakes and season with salt and freshly ground black pepper. Drizzle over the olive oil and skewer each one with a bamboo skewer. Heat a griddle pan and griddle the pork until completely cooked through
• about 2-3 minutes on each side.
• Remove the skewers from the pan and add the soy sauce and Worcestershire sauce to the pan. Bring to a simmer and scrape up the bits to make a dressing for the salad.
• For the salad
• combine all the ingredients in a bowl. Drizzle over the juices from the griddle pan and stir everything together to combine.
• To serve
• place the tomato salad onto a serving plate and arrange the pork skewers on top. Serve immediately.