Ingredients

175g new potatoes
(we used Jersey Royals), scrubbed and thickly sliced
3 celery
sticks, thickly sliced
3 tbsp bio yogurt
2 gherkins
(about 85g each), sliced
¼ tsp caraway seeds
½ tsp Dijon mustard
2 x 100g pieces lean pork
tenderloin
2 tsp chopped sage
2 slices Parma ham
1 tsp rapeseed oil
2 tsp balsamic vinegar
2 handfuls salad leaves

Method
step 1
Bring a pan of water to the boil, add the potatoes and celery and cook for 8 mins. Meanwhile, mix the yogurt, guerkins, caraway and mustard in a bowl. When the potatoes and celery are cooked, drain and set aside for a few mins to cool a little.

step 2
Bash the pork pieces with a rolling pin to flatten them. Sprinkle over the sage and some pepper, then top each with a slice of Parma ham. Heat the oil in a non-stick pan, add the pork and cook for a couple of mins each side, turning carefully. Add the balsamic vinegar and let it sizzle in the pan.

step 3
Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.