Langoustine and pork medallion salad

Serves: 4

Time: 30 minutes

Ingredients

• 2 pork fillets              
• Salt and pepper (optional)
• 250g rocket leaves  
• 1 tbsp honey                        
• 2 tbsp balsamic vinegar     
• 3 tbsp olive oil                      
• 50g olives
• 50g capers
• 3 cloves garlic          
• 20 langoustine tails            

Method

1. Preheat the oven to 180°C  or Gas Mark 4.
2. Place a frying pan onto the hob to heat up. Trim all the fat and sinew off the pork fillets. When the frying pan is hot, add a little oil, season the pork fillets with pepper and salt, if required, and place in the pan. Roll the meat in the pan for a few seconds on each side to seal in all the juices.
3. Once the fillets are sealed, remove from the pan, place on a roasting tray and cook in the oven for 12-15 minutes, ensuring they are cooked all the way through. Put the pan you used to seal the pork fillets to one side, to cook the langoustine later.
4. Wash the rocket leaves in a colander with cold water then leave to one side to drain well.
5. Make the salad dressing by whisking the honey, balsamic vinegar and olive oil together in a bowl.
6. Cut the olives half and add to the rocket leaves, with the capers and a little of the dressing. Put the rest of the dressing into a small serving bowl.
7. Now place the frying pan back on the heat. Crush and puree the garlic and, in a bowl, mix with a little butter and the langoustines. Then put the langoustines in the pan and fry for about 2 minutes, stirring occasionally.
8. Take the fillet out of the oven and allow to rest for a few minutes. Once rested, cut the fillet into medallions about 1 cm thick.
9. For each serving, place some salad in the centre the plate, arrange 5 of the pork medallions on one side of the salad and the five langoustines on the other. Put the small bowl of dressing onto the table and serve.

Allergy advice

Contains shellfish.

Healthy eating tip

Olives and capers are both high in salt so try not to add extra salt to the dish.