Crumbed Pork seasoned with Sage, Griddled Polenta and Haloumi, Roast Vine Cherry Tomatoes and a Greek Salad

Take an egg

and some breadcrumbs, season with celery salt and sage

Beat the egg, mix the crumbs and seasoning and crumb pork escalopes

Fry some polenta in a griddle pan, and then some haloumi while you roast the cherry tomatoes.

Finely slice a red onion, add a tablespoon of vinegar. Chop feta and cucumber. Marvel at the cuteness of Tomberries.

Drizzle sweet chilli sauce over the haloumi and polenta and a little olive oil over the tomatoes.


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