Peel and thinly slice the shallots. Peel and grate or crush the garlic. Halve the cherry vine tomatoes. Roughly chop the parsley. Drain and rinse the cannellini beans.

Rub the pork escalopes with 1 tsp olive oil each and some salt and pepper. Warm a large frying pan on a medium-high heat for 1 min, then add the pork escalopes and cook for 4 mins each side, till golden. Lift the pork out of the pan onto a plate and cover to keep warm. Fill and boil your kettle.

Turn the heat under the pan down to medium and pour in ½ tbsp olive oil. Add the shallots and fry for 5 mins, stirring, till softened. Add the garlic, tomatoes, 2 tbsp capers and the cannellini beans to the pan with half the parsley and a pinch of salt and pepper. Cook for 2 mins, stirring, then pour in 100ml hot water from the kettle and pop on a lid (or use a baking tray if you don't have a lid). Cook for 5 mins, stirring a couple of times, till the tomatoes have softened slightly.

While the beans cook, finely grate the zest from the lemon and cut it into quarters. Squeeze a quarter of the lemon into a mixing bowl and add some salt and pepper. Place the salad leaves on top but don't mix them in just yet.

When the beans have cooked for 5 mins, add the pork escalopes back to the pan, along with the lemon zest. Squeeze in the juice from another lemon quarter. Pop a lid on the pan and simmer for 2 mins.

Toss the salad leaves with the lemon dressing. Divide the pork escalopes and tomato braised beans between a couple of warm plates. Garnish with the reserved parsley leaves, and serve with the salad and a lemon wedge each for squeezing.