Sumac pork, sweet potato and bean salad with orange dressing

Instructions

1. Sprinkle 1 teaspoon of the sumac on both sides of the pork. Heat a chargrill or barbecue over medium-high heat. Brush the pork with 1 teaspoon of the oil. Cook for 3 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes, to rest.
2. Lightly spray the sweet potato and capsicum with oil. Cook the sweet potato for 3-4 minutes each side, and capsicum for 2 minutes each side on same chargrill or until lightly charred. Set aside.
3. Meanwhile, steam the beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
4. Segment the oranges, catching any juices in a bowl. Combine the orange segments, beans, grilled vegetables and watercress in a large bowl. Whisk 1 tablespoon of the reserved orange juice, remaining sumac, vinegar and remaining olive oil in a small bowl. Add to the salad, season with salt and pepper and toss to combine.
5. Thickly slice the pork. Serve the salad topped with the pork slices.