Sumac Marinated Pork Cutlets with Roasted Cauliflower

Ingredients

4 Standom Pork Cutlets

2 tbls Sumac

Olive Oil

Sea Salt

½ Cauliflower, cut into florets

1 (400 gm) can Chick Peas, Drained

2 Cups Kale, Chopped

2 Cups Salad Leaves

Hummus

1 (400 gm) can chick peas, drained (reserve ½ cup of the brine)

2 Cloves Garlic

1 Lemon, juiced

3 tbls Tahini

3 tbls Olive Oil

Sea Salt & Black Pepper

Method

To prepare the Pork Cutlets place the Sumac, 2 tbls of olive oil & sea salt in a bowl and whisk together, toss the Pork Cutlets in the sumac mixture and allow to marinate for half an hour in the fridge.

Preheat oven to 180℃, place the cauliflower on an oven tray lined with baking paper, drizzle with olive oil & sprinkle with sea salt, roast in the oven until golden brown.

While the cauliflower is roasting, toss the drained chick peas in 2 tbls of olive oil & place on an oven tray lined with baking paper in a single layer and sprinkle with sea salt, roast in the oven until golden and crispy, remove from oven once cooked and allow to cool.

To prepare the hummus, in a food processor place the chick peas, garlic, tahini & lemon juice, process, then add the ½ cup of brine and process again. With the motor running drizzle in the olive oil in a steady stream until combined and the hummus is smooth. Taste and season with sea salt & pepper.

To cook the Pork Cutlets, heat a heavy based, non stick fry pan over medium heat, cook the pork cutlets on one side for 6 minutes, turn over and cook for a further 6 minutes. Allow to rest for 2 minutes before serving.

Combine the chopped kale & salad leaves, serve with the pork cutlets, hummus, roasted cauliflower and garnish with the roasted chick peas.

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