PANZANELLAWITH HERBED PORK FILLET

SERVES 4 Preparation: 15 min Cooking: 10-15 min PORK FILLETS 2 pork fillets, 300g

each salt and pepper 15ml (1T) olive oil juice and finely grated

zest of 1 lemon 10g fresh parsley,

chopped 10g fresh basil, chopped 2 thyme sprigs, leaves stripped from stems and chopped PANZANELLA ½ day-old ciabatta,

broken into chunks 60ml (¼c) olive oil 2 garlic cloves, crushed 500-650g mixed tomatoes, cut into chunks generous handful of

fresh basil, torn 30ml (2T) balsamic

vinegar salt and pepper TO SERVE lemon and fresh basil

to garnish (optional) Preheat the oven to 230°C. 1 Pork fillets Use paper towels to pat the meat dry. Season with salt and pepper and rub with the oil. 2 Heat a large nonstick pan until smoking. Seal the meat on all sides until a golden crust forms. Transfer to a baking sheet and grill for 5 minutes or until done to your liking. 3 Mix the lemon juice, zest and herbs well and spoon onto a plate. Roll the fillets in the herb mixture and leave to rest for 10 minutes. Slice and set aside. 4 Panzanella In the meantime arrange the bread chunks on a large baking sheet. Drizzle half the oil over and mix the garlic through. Grill in the same ovenasthemeat until golden and crispy. 5 Mix the tomatoes, basil, the rest of the oil and balsamic vinegar in a large bowl. Season with salt and pepper. Mix in the toasted bread chunks and transfer to a serving platter. 6 Top the salad with the herbed fillet slices. 7 To serve Garnish with lemon and basil if you like. SERVES 6 Preparation: 10 min Cooking: 20 min 500g penne pasta salt and pepper 60ml (¼c) sunflower

seeds 10g fresh basil,

torn 20g rocket juice of 1 lemon 1-2 red chillies, finely

chopped 100g diced bacon,

crisply fried 45ml (3T) good-quality

olive oil 100g mature cheddar cheese, cut into shavings with a vegetable peeler rocket to garnish

SSSFor a tuna and pasta salad: drain 2 cans (170g each) tuna and add to the pasta instead of the bacon. Make a creamy dressing by mixing 60 ml (¼c) plain yoghurt, 30ml (T) mayonnaise and lemon juice, and mix it into the pasta.

For a gluten-free version use 500g baby marrow noodles instead of the pasta. The vegetable noodles can be eaten raw so preparation time will be even shorter.