TODAY’S RECIPE: Parma ham, pork and potato salad

PARMA ham is full of flavour. SERVES 2.

Ingredients

175g new potatoes, scrubbed and thickly sliced

3 celery sticks, thickly sliced

3 tbsp bio yoghurt

2 gherkins (about 85g each), sliced

¼ tsp caraway seeds

½ tsp Dijon mustard

2 x 100g pieces lean pork tenderloin 2 tsp chopped sage

2 slices Parma ham

1 tsp rapeseed oil

2 tsp balsamic vinegar

2 handfuls salad leaves

Method

1. Boil a pan of water, add potatoes and celery and cook for eight minutes. Mix the yoghurt, gherkins, caraway and mustard in a bowl. When the potatoes and celery are cooked, drain and set aside for a few minutes to cool.

2. Bash the pork pieces with a rolling pin to flatten them. Sprinkle over the sage and some pepper, then top each with a slice of Parma ham. Heat oil in a non-stick pan, add pork and cook for a couple of minutes each side, turning carefully. Add the balsamic vinegar and let it sizzle in the pan.

3. Stir potatoes and celery into dressing. Serve with the pork, with salad leaves on the side. n