Pour the ricotta cheese in a small ovenproof bowl and bake in the oven for 40 minutes.
Whilst the ricotta is baking, place the pork fillet on a baking tray and season with cumin, one garlic clove crushed and rosemary. Bake in the oven for 20 minutes or until the pork is cooked in the center.
Heat a non-stick fry pan over medium temperature and saute the mushrooms with olive oil, garlic, and onion for 7 minutes or until soft.
Transfer the mushrooms to a large bowl. Mix through the parsley and baked ricotta..
Place the pork fillets on top of the salad.
Separately combine the olive oil and vinegar and pour over the salad.
Divide the salad into two serves
Dish one serving and refrigerate the second meal for tomorrow’s leftover.
Portobello Mushroom, Ricotta and Pork Salad
Amount Per Serving
Calories 345Calories from Fat 181
% Daily Value*
Total Fat 20.1g31%
Saturated Fat 5.4g27%
Total Carbohydrates 5.0g2%
* Percent Daily Values are based on a 2000 calorie diet.