Parma pork with potato salad

• new potatoes↗175g g

  (we used Jersey Royals), scrubbed and thickly sliced

• celery↗3

  sticks, thickly sliced

• bio yogurt↗3 tbsp tbsp
• gherkins2

  (about 85g each), sliced

• caraway seeds¼ tsp tsp
• Dijon mustard↗½ tsp tsp
• lean pork↗2 x 100g pieces g

  tenderloin

• chopped sage2 tsp tsp
• Parma ham↗2 slices
• rapeseed oil↗1 tsp tsp
• balsamic vinegar↗2 tsp tsp
• salad leaves↗2 handfuls

  2 handfuls

Step-by-step instructions

1. 1

   Bring a pan of water to the boil, add the potatoes and celery and cook for 8 mins. Meanwhile, mix the yogurt, guerkins, caraway and mustard in a bowl. When the potatoes and celery are cooked, drain and set aside for a few mins to cool a little.

2. 2

   Bash the pork pieces with a rolling pin to flatten them. Sprinkle over the sage and some pepper, then top each with a slice of Parma ham. Heat the oil in a non-stick pan, add the pork and cook for a couple of mins each side, turning carefully. Add the balsamic vinegar and let it sizzle in the pan.

3. 3

   Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.