© David Loftus
grilled pork leg with asparagus
Rub the goat’s cheese with a little olive oil and cook on a hot griddle on both sides until nicely colored. Remove and put to one side. Bash up the garlic and lemon thyme with a mortar and pestle (or use a metal bowl and the end of a rolling pin). Add a couple of splashes of olive oil, stir, and rub the mixture all over the pork escalopes. Season the pork, then put the escalopes one by one between 2 large pieces of plastic wrap and hit them with something heavy and flat until they’re about 1/4 inch thick. This will make them really tender. Do this to all 4 escalopes.
Check that your griddle pan is hot, and grill your asparagus, then your squash, on both sides. Mark them nicely to give a bit of flavor and char- acter to them. Put them into a salad bowl with the vinegar, 8 tablespoons of olive oil and half the fresh mint. Using the griddle pan again, grill your pork escalopes on both sides until nicely marked — about 4 minutes. Tear each escalope in half and scatter these into the salad bowl with the rest of the mint (for a lovely fresh burst of flavor) and the crumbled goat’s cheese. Toss well, then place the bowl in the middle of the table and let everyone tuck in.
• 5 1/2 oz hard goat’s cheese
• 8 tablespoons extra virgin olive oil plus a little extra
• 1 clove of garlic
• 1 small bunch of fresh lemon thyme, leaves picked
• 4 8oz pork escalopes, about 1/2 inch thick
• sea salt and freshly ground black pepper
• 1lb 2oz asparagus, finely sliced lengthwise
• 9oz zucchini and yellow squash, finely sliced lengthways
• 4 tablespoons cider vinegar or white wine vinegar
• 1 bunch of fresh mint, leaves picked