Chimichurri Pork Fillet with Warm Rice Salad

Chimichurri Sauce

• 4 garlic cloves
• 100 g shallots, halved
• 20 g fresh coriander, thick stalks removed
• 20 g fresh parsley, thick stalks removed
• 2 Tbsp dried oregano
• 200 g olive oil
• 60 g white wine vinegar
• 35 g lemon juice
• 1 tsp dried chilli flakes
• 1 - 1 ½ tsp fine sea salt, to taste
• 2 pork fillets (approx. 1000 g)

Rice Salad and Pork Fillet

• 15 g fresh parsley leaves
• 90 g olive oil
• 60 g pickled capers, drained
• 60 g lemon juice
• 2 Tbsp coarse salt
• 1000 g water
• 1 tsp fine sea salt
• 250 g long grain rice
• 400 g courgettes, cut in small cubes
• 300 g carrots, cut in small cubes
• 1 red pepper, cut in small cubes
• 1 yellow pepper, cut in small cubes