BBQ Pork Escalope with Roasted Vegetables

• Cut the onion into wedges and chop the bell pepper into strips.
• Slice the courgette into crescents.
• Transfer the vegetables to the large bowl and drizzle with sunflower oil.
• Season with salt and pepper, then toss well to coat. 

• Transfer the vegetables to the other side of the parchment-lined baking sheet during the remaining 20 - 25 minutes of cooking time.
• Meanwhile, crush or mince the garlic and finely chop the parsley. 
• Zest the lemon and then cut it into six wedges.

• Heat a drizzle of olive oil in a frying pan over high heat.
• Fry the pork for 1 - 2 minutes per side until evenly browned, then transfer to an oven dish and set the pan aside for step 5.
• Coat the pork with the BBQ rub* and then roast in the oven during the final 3 - 5 minutes of cooking time.

*Take care, this ingredient is spicy! Use as preferred.

• Reheat the frying pan over medium-high heat and fry the garlic with the walnuts for 1 minute.
• Take the pan off the heat and stir in the parsley, along with (per person) 1 tsp lemon zest and the juice of 1 lemon wedge.
• Season to taste with salt and pepper.