If you're running short on time, you can simply use a bought French or Greek style dressing for the cauliflower salad!
2 x 300g pork tenderloin fillets
2 tablespoons zatar Middle Eastern spice blend
1 small head cauliflower, cut into small florets
4 cups chopped mixed greens, such as kale leaf and spinach
1/4 cup pomegranate arils
Lemon Tahini Dressing, to serve (see below)
Preheat oven to 200C (180C fan forced). Spray pork fillets with olive oil and season with 1 tablespoon of the zatar spice blend to coat. Place onto a large roasting tray and bake for 10 min.
Combine remaining zatar, cauliflower and 2 tablespoons olive oil in a bowl, tossing well to coat. Remove tray from oven, turn pork over and add the cauliflower around the pork. Bake for a further 15 min.
Transfer pork to a plate and cover with foil to rest and keep warm. Add 2 tablespoons water to cauliflower in pan and toss to coat. Bake for a final 10-15 min or until tender and golden.
Remove, add kale and spinach and toss to wilt slightly. Drizzle over Lemon Tahini Dressing and pomegranate arils. Slice pork and serve with cauliflower salad.
LEMON TAHINI DRESSING
To make dressing, whisk together 1 clove crushed garlic, 2 tablespoons each tahini, lemon juice and water and 1 tablespoon each honey and olive oil in a bowl until smooth. Season to taste.