- 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
- 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.