This is something simple and light, and you don’t need to turn the oven on so it’s perfect for summertime.

It uses fresh mint and I love that this is something that we grow in our garden. I think if you don’t grow much – grow herbs…they are wonderful and bring so much to the meal. Mint, parsley and basil – they are my basics, but I also love corriander, tarragon, thyme and rosemary.

PORK WITH PEA PURÉE
500 grams of pork fillet
1 can of chick peas
1 tablespoon of tahini paste
2 cups of peas
1/4 cup of mint
1 bulb of fennel
1 teaspoon of fennel seeds
2 cloves of garlic
1 lime
1/4 cup of olive oil
1 tablespoon of dijon mustard
Salt and pepper

Place the chick peas and tahini in a food processor and blitz for 3 minutes. Add the oil slowly – keeping a drizzle for the frying pan. Add 1 cup of blanched peas and the mint to the food processor and blitz until smooth. Stir through the second cup of peas to finish the purée.

In a frying pan, place the sliced fennel, fennel seeds and crushed garlic. Drizzle with a little oil and season with salt and pepper. Toss until golden. Add the pork, thinly sliced to the pan and then top each slice with a little mustard before turning over.

To serve, place a dollop or two of purée on the plate, top with the fennel mix and pork slices and then garnish with extra mint leaves and fennel greens.