1

Heat a griddle pan over a medium-high heat. Drizzle the butternut with 1 tsp oil and, using your fingers, rub in to coat. Season and cook, in batches, for 1-2 minutes each side, or until lightly charred and tender. Transfer to a plate.

2

Drizzle the asparagus with 1⁄2 tsp oil and rub in to coat, then griddle for 2 minutes on each side, or until just tender. Transfer to a plate and set aside.

3

Lay 2 sage leaves on a prosciutto slice, then a pork medallion, then 2 sage leaves on top of that. Wrap the prosciutto slice around the medallion to make a parcel. Cook for 2-3 minutes on each side, or until just cooked through. Transfer to a plate. Cover with foil and allow to rest for 5 minutes.

4

Meanwhile, make the apple salsa. In a small bowl, combine the apple, mint and half the lemon juice. To make the salad, toss the rocket, butternut and asparagus with the remaining oil and lemon juice in a large bowl. Top the pork with apple salsa and serve alongside the salad.