Put the pork medallions into a shallow bowl. Add the half lemon zest and juice, garlic and seasoning. Mix gently, cover and marinate in the fridge for 20 minutes.

Place the green and broad beans into boiling water and gently cook for 2-3 minutes. Cool quickly.

Heat wok or griddle pan. Remove the medallions from the marinade and cook for 2-4 minutes on each side with the garlic until lightly brown.

To prepare the dressing, mix together the remaining lemon zest and juice and 1 tablespoon freshly chopped mint. 

Pile the beans and pork into a salad bowl, drizzle over the dressing and finish with extra fresh mint leaves.

Serve the salad with crusty bread.