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- Rosemary Pork Fillet with Pecorino, Rocket and Tomato Salad
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Ingredients
- 3 rosemary stalks, 2 left whole, 1 leaves picked and finely chopped
- 1 lemon, juice and zest
- 1 banana shallot, finely chopped
- 2 tbsp of capers
- 500 g of basmati and wild rice pouch
- 400 g of mixed tomatoes, sliced
- 90 g of rocket
- 70 g of pecorino, cut into shavings using a peeler
- 650 g of pork fillet, any fat removed
- 2 tbsp of olive oil
- 6 tbsp of extra virgin olive oil