Lemony pork with French beans
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Ingredients
For the dry marinade
For the salad
- French beans: 350g/12oz French beans, tailed, blanched, and refreshed
- butter beans: 150g/5陆oz canned butter beans, drained and rinsed
- red onion: 1 medium red onion, finely chopped
- basil: 1陆 handfuls loosely packed basil leaves, roughly torn
- parsley: 2 tbsp chopped flatleaf parsley
For the dressing
- olive oil: 2陆 tbsp olive oil
- lemons: 2 lemons, juice only
- salt: salt
- black pepper: freshly ground black pepper
- rocket: 100g/3陆oz loosely packed wild rocket
Method
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.