Chargrilled pork leg with asparagus

INGREDIENTS

• 100 g goat's cheese
• 8 tablespoons extra virgin olive oil, plus a little extra
• 1 clove garlic
• 1 small bunch fresh lemon thyme, leaves picked
• 4 x 175 g higher-welfare pork escalopes, about 1cm thick
• sea salt
• freshly ground black pepper
• 500 g asparagus, finely sliced lengthways
• 250 g green and yellow courgettes, finely sliced lengthways
• 4 tablespoons cider vinegar or white wine vinegar
• 1 bunch of fresh mint, leaves picked