Sumac Marinated Pork Cutlets with Roasted Cauliflower & Kale Salad & Hummus — Barossa Fine Foods

Ingredients

• 4 x Barossa Fine Foods 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
• 1 (400 gm) can chick peas, drained (reserve ¼ cup of the brine)
• 2 Cloves Garlic
• 1 Lemon, juiced
• 3 tbls Tahini
• 3 tbls Olive Oil
• Sea Salt & Black Pepper