- 2 red peppers
- A thumb of fresh turmeric
- 1 garlic clove
- 2 pork escalopes
- 2 courgettes
- 1 lime
- A handful of flat leaf parsley, leaves only
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- Bowl
- Cling film
- Rolling pin
- Baking tray
- Foil
- Food processor (optional)
- Frying pan
- 1.
Heat your grill to its highest setting. Halve the peppers and scoop out the seeds and white bits. Cut each half into 3 strips.
- 2.
Grate the turmeric into a bowl (use gloves as it stains). Peel and grate the garlic into the bowl. Add 1 tsp oil and a pinch of salt. Whisk together. Lie the pork escalopes between two sheets of cling film and bash with a rolling pin to flatten slightly.
- 3.
Place the pork escalopes on a baking tray lined with foil. Rub each one with the turmeric and garlic mix. Lay the peppers on the tray around the pork, skin-side up.
- 4.
Slide the tray under the grill, not too near the top. Set the timer for 5 mins.
- 5.
Chop the courgettes into chunks and pop into a food processor. Blitz till you have a rice-like texture. No processor? Coarsely grate the courgette instead.
- 6.
Flip the escalopes over and put back under the grill for another 5 mins. Check they are cooked by slicing into one. The meat should be white with no trace of pink. Pop under the grill for a few more mins if necessary. If they’re ready, take out from the grill and loosely cover with foil. Set the peppers aside to cool for a few mins.
- 7.
Tip the courgettes into a frying pan. Cook and stir over a high heat for 2-3 mins to cook off any excess liquid. Take off the heat. Zest and juice the lime into the pan. Season to taste with salt and pepper.
- 8.
Carefully peel the blistered skins from the peppers. Serve the courgette rice with the turmeric pork escalopes and grilled peppers. Scatter over parsley leaves to garnish.