4 tbsp olive oil
Flake salt, freshly ground pepper
2 pork cutlets approx. 200g each
2 tbsp unsalted butter
3 anchovy fillets
1 tbsp capers
4 fresh dates, roughly torn
¼ cup each toasted almonds & pistachio, crushed
½ cup celery, sliced thinly
1 cup each picked flat parsley, mint
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Preheat an oven to 200C. Cut the cauliflower in half, toss with 2 tbsp olive oil, some salt and pepper and roast for approx. 20-25 minutes until charred and tender. Keep at room temperature
Heat a large frying pan over a high heat. Season the pork cutlets with salt and pepper.
Add the 2 tbsp olive oil to the pan then add the pork and cook for approx. 3 minutes on one side then flip and cook for 3 minutes on the other. Adjust the temperature during cooking so the pork is caramelising nicely, without burning.
When you have 1 minute left of cooking, add the butter, anchovy and capers to the pan and use a spoon to break own the anchovy. Add a little squeeze of lemon to the pan and spoon this over the pork while its cooking then transfer the pork and pan juices to a plate to rest.
Roughly tear the roast cauliflower into large pieces and add to a mixing bowl along with the dates, nuts, herbs, celery and dress with the extra virgin olive oil, vinegar, some seasoning and gently mix.
Serve the pork cutlets with the anchovy, caper pan dressing and cauliflower salad.