2 tablespoons white wine vinegar 4 tablespoons olive oil handful of fresh mint leaves salt and pepper
Vegetables
Courgette Asparagus
Marinade/rub
Fresh thyme leaves 2 cloves of garlic olive oil
Goats cheese
For the dressing -
Chop up the mint, put it into a large bowl. add the oil and vinegar and season to taste
For the rub, get the leaves of the thyme, peel and chop the garlic and put into a pestle and mortar. Bash up, add the oil and bash some more. Rub over the pork and cook how ever you would normally. Leave to rest after cooking for at least 3 minutes!
Heat a griddle pan on highest heat. Chop your courgette in half and make each half into quarters. Slice about 1/2 cm strips. Tail the asparagus and chop in half, lengthways if they are very long. Put into the griddle pan in batches and sear them (no oil) until they have nice charred marks. I always put them on a chopping board once they are cooked near the stove to stay warm.
Once all the veg are cooked, mix your dressing again and put all the veg into it. They will soak up most of the dressing and will end up luke warm, don't worry! They are supposed to be. Slice the goats cheese and Schnitzels (if used). and start layering it all up on plates
