Name: Prosciutto pork with haloumi and tomato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 12 sage leaves; 750 gram pork loin, halved widthways; 12 thin slices prosciutto; 1/4 cup olive oil; 400 gram punnet heirloom tomatoes, halved; 250 gram packet haloumi, cut into 1cm slices; 100 gram bag baby rocket leaves; 1/2 cup baby basil leaves; 2 tablespoon balsamic glaze

Prosciutto pork with haloumi and tomato salad

An easy dish when on a tight budget which can also guarantee to be filling meal.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

12 sage leaves

750 gram pork loin, halved widthways

12 thin slices prosciutto

1/4 cup olive oil

400 gram punnet heirloom tomatoes, halved

250 gram packet haloumi, cut into 1cm slices

100 gram bag baby rocket leaves

1/2 cup baby basil leaves

2 tablespoon balsamic glaze

Method

Prosciutto Pork with Haloumi and Tomato Salad

1.Place 6 sage leaves along each piece of pork. Wrap 6 slices of prosciutto around each piece.

2.In a large frying pan, heat 1 tablespoon of oil on high. Cook pork for 10-15 minutes, turning, until cooked to taste. Transfer to a plate to rest, loosely covered with foil.

3.In a bowl, combine tomatoes and remaining oil. Preheat a char-grill pan on medium. Cook haloumi for 2-3 minutes, turning, until grill marks appear. Add to the tomatoes with rocket and basil.

4.Slice pork into 2cm pieces. Arrange on serving plates with tomato salad. Drizzle with balsamic glaze to serve.