Ingredients

• 1 tbsp finely chopped thyme
• 2 garlic cloves
• finely chopped
• 2 lemons
• finely grated zest
• ½ tsp freshly ground black pepper
• ½ tsp oregano
• 4 pork escalopes
• 2cm/1in thick with a little fat left on the meat
• 350g/12oz French beans
• tailed
• blanched
• and refreshed
• 150g/5½oz canned butter beans
• drained and rinsed
• 1 medium red onion
• finely chopped
• 1½ handfuls loosely packed basil leaves
• roughly torn
• 2 tbsp chopped flatleaf parsley
• 2½ tbsp olive oil
• 2 lemons
• juice only
• salt
• freshly ground black pepper
• 100g/3½oz loosely packed wild rocket

Directions

• To make the dry marinade
• combine the thyme
• garlic
• zest
• black pepper and oregano.
• Sprinkle over the pork and leave to stand for 15 minutes.
• To make the salad
• boil the French beans for 2-3 minutes
• strain
• and run under cold water until chilled.
• Combine with the butter beans
• onion
• basil and parsley.
• To make the dressing
• mix two tablespoons of the olive oil with half the lemon juice
• and season to taste with salt and pepper.
• Pour half over the salad and toss lightly. Pour the remaining half over the rocket leaves and toss to coat.
• Brush a preheated grill plate with oil and grill the pork
• about one minute per side.
• Remove from the grill plate and squeeze with the remaining lemon juice.
• Pile the bean salad in the centre of four serving plates.
• Top with an escalope of pork
• then scatter the rocket over the top.