Name: Panzanella with herbed pork fillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 300 g pork fillets; salt and freshly ground black pepper; 15 ml fresh chillies 573; lemon zest and juice; 10 g fresh parsley chopped; 10 g fresh basil chopped; thyme sprigs leaves stripped from stems and chopped; ½ day old ciabatta broken into pieces; 60 ml fresh chillies 573; garlic cloves, crushed; 500-650 g tomatoes mixed, chopped; handful fresh basil torn; 30 ml vinegar balsamic; salt and freshly ground black pepper; ½ lemon fresh basil leaves, to garnish

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Ingredients (15)

300 g	pork fillets
	salt and freshly ground black pepper
15 ml	fresh chillies — 573
	lemon — zest and juice
10 g	fresh parsley — chopped
10 g	fresh basil — chopped
	thyme sprigs — leaves stripped from stems and chopped
	½ day old ciabatta — broken into pieces
60 ml	fresh chillies — 573
	garlic — cloves, crushed
500-650 g	tomatoes — mixed, chopped
handful	fresh basil — torn
30 ml	vinegar — balsamic
	salt and freshly ground black pepper
	½ lemon fresh basil leaves, to garnish

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Method:

Preheat the oven to
230°C.

PORK FILLETS

Pat the fillets dry using
paper towels. Season
with the salt and
pepper, and rub with
olive oil.

Heat a large nonstick
pan until smoking.
Seal the fillets all sides
until a golden crust
forms. Place the fillets
on a baking sheet and
grill for 5 minutes or
until done as preferred.

Mix the rest of the
ingredients well and
spoon onto a plate.

Roll the fillets in the
herbs and leave to rest
for 10 minutes. Cut into
slices and set aside.

PANZANELLA

In
the meantime, arrange
the bread chunks on a
large baking sheet. Use
half of the olive oil, mix
in the garlic and drizzle
over the bread. Grill in
the same oven as the
fillets until golden and
crispy.

Mix the tomatoes,
basil, the rest of the
olive oil and balsamic
vinegar in a large
bowl. Season with the
salt and freshly ground
pepper. Mix in the
bread chunks and dish
onto a serving plate.Top the salad with the
fillet strips.

TO FINISH

Garnish
with lemon and basil