The sharp flavour of a citrus dressing, with chilli added if you like, makes a clean-tasting accompaniment to the escalopes. Serve them with lightly steamed green beans and carrots and with a rocket salad drizzled with olive oil and lemon juice.

Serves: 4

Ingredients:
FOR THE SALSA
2 oranges, segmented and finely chopped 1 lemon, segmented and finely chopped 1 bird’s eye chilli, finely chopped, (optional)
1 spring onion, finely sliced
2 teaspoons parsley, finely chopped

FOR THE ESCALOPES
4 pork escalopes, each about 150 g (5 ½ oz)
Black pepper
4 springs thyme or lemon thyme leaves, chopped

Directions:
1.Make the salsa by mixing together the chopped oranges, lemon and chilli (if used), pressing them slightly with a fork to release the juices.
2.Add the spring onion and parsley. Set aside for at least 1 hour to allow the flavours to amalgamate.
3.Heat the grill to high. Season the escalopes with pepper and sprinkle with the thyme. Grill for 5-6 minutes on each side, until the juices run clear.
4.Serve the escalopes immediately on warm serving plates, topped with a spoonful of salsa.


NUTRIENTS PER SERVING
Calories: 240
Carbohydrate: 4g
Sugars: 4g
Protein: 32g
Fat: 10g
Saturated: 4g
Fibre: 1g