Pork with Eggplant and Ricotta Salad
Photography by Nick Tresidder.
Serves: 4
INGREDIENTS
Pork
800 grams free-range pork fillet
1 tablespoon finely chopped thyme
1 clove garlic, crushed
1 tablespoon olive oil
sea salt and freshly ground pepper
Salad
3 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 eggplant, cut into small chunks
1 tin cooked white beans, drained and rinsed
zest and juice 1 lemon
sea salt and freshly ground pepper
small handful mint or flat-leaf parsley
100 grams firm ricotta
To serve
300 grams cooked green beans
METHOD
Pork: Trim the pork fillets of any silver-skin and sinew. Tuck the thin end of the meat under and secure with kitchen string.
Combine the thyme, garlic and olive oil and rub over the meat. Season.
Heat a large sauté pan with a little olive oil and cook the pork over a medium heat for about 12 minutes, turning to cook on all sides. Transfer to a plate, cover and rest for 10 minutes.
Salad: Heat the olive oil in a sauté pan and cook the onion, garlic and cumin until the onion is soft. Add the eggplant, season and cook until golden and tender. Add a little more olive oil if the pan is too dry. Stir in the white beans, lemon zest and juice and the herbs.
To serve: Place the green beans on a serving platter. Slice the pork and arrange on top. Spoon some of the salad over the pork and scatter with ricotta. Serve the remaining salad and ricotta in a separate bowl.
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