less than 30 mins
10 to 30 mins
A great recipe for a smart summer barbecue when broad beans are at their best.
For the salad, combine the beans with the onions, torn basil and finely chopped parsley.
Squeeze in the juice of 1 lemon and a couple of lugs of extra virgin olive oil and season with salt and pepper. Set aside until ready to serve with the pork.
For the pork, get your butcher to bash out the the loins and sprinkle with the thyme, garlic, lemon zest and black pepper.
Grill on a barbecue or under a hot grill until cooked to your liking.
Place the escalopes in a bowl and squeeze over the remaining lemon juice and olive oil. Serve plated with salad and rocket scattered over.