1 tsp vegetable oil
2 x boneless pork loin chops
Salt and freshly ground black pepper
2 medium size eggs
75 g cherry tomatoes, cut in half
2 tbsp capers
25 g pitted black olives, cut in half
2 tsp (10 g) 1/2 oz Mediterranean herbs, roughly chopped
1/2 x 200 g can tuna in oil, drained
1/2 x 80 g pack fresh n' ready mixed salad
1 tbsp sundried tomato dressing
2 x boneless pork loin chops
Salt and freshly ground black pepper
2 medium size eggs
75 g cherry tomatoes, cut in half
2 tbsp capers
25 g pitted black olives, cut in half
2 tsp (10 g) 1/2 oz Mediterranean herbs, roughly chopped
1/2 x 200 g can tuna in oil, drained
1/2 x 80 g pack fresh n' ready mixed salad
1 tbsp sundried tomato dressing
method
1. Heat the oil in a medium frying pan, season the pork and fry for 5 minutes on each side.
2. Whilst you are doing this, place the eggs in a small saucepan of boiling water and cook for 6 minutes.
3. Remove the eggs and refresh in cold water.
4. Shell the eggs and put to one side.
5. In a bowl, mix the tomatoes, capers, olives, herbs and tuna, season with salt and pepper.
6. To serve, place the salad on a large plate and scatter over the tomato mix.
7. Slice the pork thinly and place on top.
8. Cut the eggs in half and arrange on the salad.
9. Drizzle with the tomato dressing and serve.
2. Whilst you are doing this, place the eggs in a small saucepan of boiling water and cook for 6 minutes.
3. Remove the eggs and refresh in cold water.
4. Shell the eggs and put to one side.
5. In a bowl, mix the tomatoes, capers, olives, herbs and tuna, season with salt and pepper.
6. To serve, place the salad on a large plate and scatter over the tomato mix.
7. Slice the pork thinly and place on top.
8. Cut the eggs in half and arrange on the salad.
9. Drizzle with the tomato dressing and serve.
serving amount
serves 2
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