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 6 wedges.

During the remaining 10 minutes of cooking time, heat a drizzle of olive oil in a frying pan over high heat. Fry the pork escalope 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.