Ingredients

• 180g/6oz organic pork loin
• trimmed
• 1 lemon
• zest only
• 1 small bunch fresh thyme
• leaves only
• chopped
• salt and freshly ground black pepper
• 3 tbsp extra virgin olive oil
• plus extra for drizzling
• 3 small violet artichokes
• quartered
• 3 small courgettes
• 1 garlic clove
• finely chopped
• 1 punnet micro cress (you can substitute normal cress)

Directions

• Cut the pork loin into four equal-sized pieces. Lay the pieces between two pieces of cling film and bash with a meat mallet or rolling pin until very thin.
• Lay the flattened pork pieces onto a plate and sprinkle with half of the lemon zest and half of the chopped thyme. Season well with salt and freshly ground black pepper.
• Heat two tablespoons of the olive oil in a frying pan over a low heat. Add the artichoke quarters and fry
• turning occasionally.
• Chop the courgettes to the same size as the artichoke pieces and add to the pan when the artichokes are just beginning to become golden-brown and tender.
• Add the garlic and the remaining lemon zest
• thyme leaves and a splash of water. Stir gently and add one more tablespoon of the olive oil. Season
• to taste
• with salt and freshly ground black pepper. Remove from the heat and set aside in a warm place.
• Meanwhile
• heat a griddle pan until smoking. Add the flattened pieces of pork loin (you may have to do these in batches). Cook for 1-2 minutes on each side
• or until golden-brown griddle marks are formed on both sides and the pork is cooked through.
• To serve
• place a piece of pork loin onto a serving plate and arrange some of the artichokes and courgettes on top. Place another pork piece over the top
• then add another layer of vegetables. Repeat this layering until all of the pork pieces are used up. Snip some micro cress around the plate and finish with a drizzle of olive oil.