Grilled Pork Summer Vegetables
4 bay leaves
4 rosemary sprigs
4 thyme sprigs
4 garlic clove
3 Tsp olive oil
4 Tsp cider vinegar
4 pork leg steaks or loin chops
handful parsley, chopped
2 fennel bulbs, cut into wedges
1 bunch onions, green parts finely sliced and kept separate, white park left whole
1 red pepper, deseeded and cut into large chunks
1 yellow pepper, deseeded and cut into large chunks
3 courgettes, cut on an angle into long slices
4 Tsp olive oil
Juice of half of a lemon
1 pk cows fetta
Using a pestle and mortar, bash and bruise the bay, rosemary and thyme with the garlic, olive oil and 1 tbsp of the vinegar, plus some seasoning. Smear the mixture all over the meat to marinate.
Set aside the fennel fronds and sliced spring onions, and toss the rest of the
vegetables in 1 tbsp of the olive oil and some seasoning.
Over a high heat on a griddle pan start to char the vegetables, get some good colour and then cook
through the oven if not quite cooked, especially the fennel.
Place the veg in a bowl and squeeze over the lemon and sprinkle with spring onion tops and diced
Whilst the vegetables are cooking, fry the pork on a griddle pan or fry pan until coloured on both
side and if needed finish in the oven, rest for a few minutes before slicing and serving.
Arrange on serving plates and serve.