Crispy parma pork recipe

Ingredients

• 400 g pork fillet
• 40 g feta cheese
• 4 slices of Parma ham
• Olive oil
• 8 fresh sage leaves
• Balsamic vinegar

• 6 medium mixed-colour courgettes
• 5 cloves of garlic
• 1 fresh red chilli
• ½ a bunch of fresh mint

• 2 tsp sun-dried tomato paste
• 1 lemon
• 2 × 250 g packs of cooked brown rice
• 4 tbsp fat-free natural yoghurt

1. Cut the pork into 8 even-sized medallions and make a slit in the centre of each one. Cut the feta into 8 pieces and poke these into the slits in the pork, then sprinkle with a little black pepper and wrap each piece with ½ a slice of Parma ham. Flatten with your fist and put into the frying pan, ham side down, with 1 tablespoon of oil, turning regularly until golden and cooked through.
2. Finely slice the courgettes in the processor and add to the casserole pan with 2 tablespoons of oil. Squash in the unpeeled garlic through a garlic crusher and turn the heat up to high. Finely chop the chilli and most of the top leafy half of the mint and add to the pan, season to taste with salt and pepper, then stir regularly until softened and delicious.
3. Add the sage leaves to the pork pan for 30 seconds until crispy. Tip the courgettes on to a serving platter and arrange the pork and sage on top. Return the frying pan to a high heat, add a splash of water, the sun-dried tomato paste and lemon juice, then tip in the rice and warm through for 1 minute. Serve the rice drizzled with yoghurt, drizzle a little balsamic over the pork, then scatter everything with the remaining mint leaves.