Instructions: Pre-heat the grill to medium hot.

Using a potato peeler, slice the courgettes lengthways into ribbons.

Sprinkle with a little salt and leave to drain in a colander for 20 minutes. Rinse with cold water, then pat dry on kitchen paper.

Pre-heat a griddle until smoking hot. Add some of the oil and heat. Spread half of the courgette ribbons on the griddle and cook for 1-2 minutes on each side.

Season the meat with salt and freshly ground black pepper, then sear all over on the hot griddle, adding extra oil if necessary. Remove.

Wrap the pieces of pork with the courgette ribbons and place on a foil lined grill pan. Top with the slices of dolcelatte. Grill for 4-5 minutes until the cheese is melted and bubbling and the meat is cooked through.

Serve immediately.

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