• 150g hard goat's cheese
• 8 tablespoons extra virgin olive oil, plus a little extra
• 1 clove of garlic
• 1 small bunch of fresh lemon thyme, leaves picked
• 4 x 225g pork escalopes, about 1cm thick
• sea salt and freshly ground black pepper
500g asparagus, finely sliced lengthways
• 250g green and yellow courgettes, finely sliced lengthways
• 4 tablespoons cider vinegar or white wine vinegar
• 1 bunch of fresh mint, leaves picked