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For the lentils
95g Puy lentils (French green lentils)
720ml water
½ tsp salt
For the dressing
2½ tbsp olive oil
2 tbsp shallot, finely chopped
1½ tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
3 garlic cloves, finely chopped
¼ tsp salt
¼ tsp black pepper
For the salad
4...
25g pine nuts
1 Tbsp. extra virgin olive oil, plus extra to garnish
4 x 200 pork chops, excess fat trimmed
200g cherry tomatoes on the vine, snipped into bunches
100g rocket
25g Parmesan cheese shavings
2 Tbsp. balsamic vinegar, plus extra to drizzle
Large handful fresh basil, roughly chopped
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