Sumac Marinated Pork Cutlets with Roasted Cauliflower & Kale Salad & Hummus

Method

1. 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.
2. 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.
3. 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.
4. To prepare the hummus, in a food processor place the chick peas, garlic, tahini & lemon juice, process, then add the ¼ 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.
5. 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.
6. Combine the chopped kale & salad leaves, serve with the pork cutlets, hummus, roasted cauliflower and garnish with the roasted chick peas.