Pork Scallopine with Feta and Pine Nuts

Cut the pork into 2 cm thick slices. Place cut side down, between 2 sheets of plastic wrap and gently pound to 1/2 cm thick slices. You will have about 8 slices.

Stuffing: Combine the breadcrumbs, Parmesan, herbs, lemon zest and pine nuts in a bowl. Add the olive oil and stir through with a fork. Season.

To assemble: Lay the pork slices on the bench and spread with Dijon mustard. Divide the breadcrumb stuffing between them, pressing it on lightly. Cut the feta into long slices and lay one on each piece of pork. Roll up from the long side and secure with kitchen string. Refrigerate if not using immediately.

To cook: Preheat the barbecue. Brush the rolls with olive oil and season. Grill over a medium heat, turning to cook on all sides, about 6-8 minutes in total. Cooking time will depend on the thickness of the rolls. Remove to a plate, cover loosely and rest for 5 minutes.

To serve: Snip off the string and cut in half on the diagonal. Transfer to a platter and serve with a thinly sliced raw fennel, rocket, orange and toasted almond salad. 

*Thin pork schnitzels can be used in place of the pork fillet.