- A 500g bag of new potatoes
- A 250g bag of French beans
- 4 tomatoes
- 1 red onion
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 pork escalopes
- Sea salt and freshly ground pepper
- 1½ tbsp olive oil
- Pan
- Colander
- Mandolin (optional)
- A couple of bowls
- Frying pan
- Foil
- 1.
Weigh out 500 g of potatoes. Scrub and chop them into equal sized pieces. Simmer in a pan of boiling salted water for 10 mins till they’re just starting to soften.
- 2.
Trim the ends off the French beans. Add them to the pan. Simmer for another 5 mins or till the potatoes are cooked through. Drain. Rinse under cool running water.
- 3.
Roughly chop the tomatoes. Peel and very thinly slice the red onion – use a mandolin if you have one.
- 4.
Tip the tomatoes and red onion into a bowl. Add the potatoes and green beans, then toss together.
- 5.
Measure out 2 tbsp of the red wine vinegar and 1 tbsp of the mustard. Pop them in a bowl and add 1 tbsp oil. Season and whisk together. Taste and add more salt, pepper or oil if you think it needs it.
- 6.
Pour the dressing into the bowl of veg and toss to coat. Set aside.
- 7.
Warm ½ tbsp oil in a frying pan. Fry the pork steaks for 5-6 mins on each side till they’re golden brown and cooked through. Transfer onto a plate or board. Cover with foil and leave to rest for 5 mins.
- 8.
Serve the steaks with the mustardy tomato and French bean salad.