PORKTENDERLOIN

70g Greek yoghurt 120g soft goat’s cheese 6 tbsp extra virgin olive oil Handful of roughly chopped flat-leaf parsley leaves 2 spring onions, thinly sliced 300g pork fillet 2 large tomatoes, halved 70g baby rocket 70g spinach Handful of pine nuts Juice of ½ lemon Salt and freshly ground black pepper MIX the yoghurt, goat’s cheese and 2 tbsp of cold water in a bowl until smooth. Whisk in 3 tbsp of the oil, the parsley and spring onions. Season with pepper.

Heat a pan on a medium–high heat. Brush the pork with 1 tbsp of the oil and sprinkle with salt and pepper. Cook for 12–15 minutes until charred on all sides. Remove and rest it for 10 minutes, then slice thinly.

Meanwhile, brush the cut side of the tomatoes with 1 tbsp of oil and season liberally with salt and pepper. Place the tomatoes, cut-side down, into a frying pan and cook for 3–4 minutes until charred and the top of the flesh is just softened. Toss the baby rocket, spinach and pine nuts with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.

Place the pork slices on top of the salad, drizzle with the goat’s cheese sauce and serve with the tomatoes on the side.