1/2 aubergine (egg plant), sliced thinly, lenghways
1/2 courgette (zucchini), sliced thinly, lengthways
1/2 red pepper, cut into quarters and deseeded
1/2 yellow pepper, cut into quarters and deseeded
1 red onion, cut into 8 wedges
2 tbsp olive oil
2 x pork chops
2 sheets fresh JS lasagne
Salt and freshly ground black pepper
2 tbsp salsa verde
2 x 20 g packs flat leaf parsley
15 g fresh basil
1/2 x 15 g pack mint
1 clove garlic, peeled
25 g capers
25 g anchovies
1 tsp Dijon mustard
4 tbsp olive oil
Salt and freshly ground black pepper
1/2 courgette (zucchini), sliced thinly, lengthways
1/2 red pepper, cut into quarters and deseeded
1/2 yellow pepper, cut into quarters and deseeded
1 red onion, cut into 8 wedges
2 tbsp olive oil
2 x pork chops
2 sheets fresh JS lasagne
Salt and freshly ground black pepper
2 tbsp salsa verde
2 x 20 g packs flat leaf parsley
15 g fresh basil
1/2 x 15 g pack mint
1 clove garlic, peeled
25 g capers
25 g anchovies
1 tsp Dijon mustard
4 tbsp olive oil
Salt and freshly ground black pepper
method
1. Mix all the vegetables in a bowl with 1 spoon of the oil.
2. Heat a griddle pan or a frying pan until very hot and cook the vegetables on each side for about 3 minutes. You will have to do this in stages.
3. Clean the griddle pan and reheat. Brush the pork chops lightly with the remaining oil, season with salt and pepper and cook over a medium heat for about 8 minutes on each side,or until cooked.
4. Cook the lasagne for 5 minutes in boiling, salted water. Drain and refresh.
5. Make the Salsa Verde by placing all the Ingredients into a food processor and blend until combined but not completely smooth. This will make more than you require for this recipe but you can store the remainder in an airtight container in the fridge for about 3 days.
6. To serve, place one piece of the lasagne on a plate, top with the vegetables, a pork chop and some of the salsa verde.
2. Heat a griddle pan or a frying pan until very hot and cook the vegetables on each side for about 3 minutes. You will have to do this in stages.
3. Clean the griddle pan and reheat. Brush the pork chops lightly with the remaining oil, season with salt and pepper and cook over a medium heat for about 8 minutes on each side,or until cooked.
4. Cook the lasagne for 5 minutes in boiling, salted water. Drain and refresh.
5. Make the Salsa Verde by placing all the Ingredients into a food processor and blend until combined but not completely smooth. This will make more than you require for this recipe but you can store the remainder in an airtight container in the fridge for about 3 days.
6. To serve, place one piece of the lasagne on a plate, top with the vegetables, a pork chop and some of the salsa verde.
serving amount
serves 2
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