A Jamie Oliver “15 minute” recipe (which I have to admit took me rather more than 15 minutes!). Slice pork fillet into 2cm thick medallions,
cut a slit in the top of each one with a sharp knife and stuff with a lump of feta cheese. Wrap each piece loosely in half a slice of prosciutto
and flatten slightly with the palm of your hand. Use a food processor with a vegetable slicer attachment to slice very thinly a yellow courgette
and a green courgette. Put rice on to boil, and when cooked, after about 12 minutes, drain and stir in a couple of tsp of sundried tomato paste
and a squeeze of lemon juice. Keep warm. Meanwhile, add the pork medallions to a hot frying pan with a little olive oil and fry until golden brown
on both sides. While these are cooking, tip the sliced courgettes into another pan with olive oil, adding a crushed clove of garlic and a chopped
deseeded red chilli, and stir regularly over a medium heat until softened. Stir in chopped mint, season with salt and freshly-ground black pepper.
Serve the pork over the courgettes, alongside the tomato rice.