Pork with Eggplant and Ricotta Salad

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.