Pork medallions with green beans

Method

• Step 1
  Preheat a chargrill pan or barbecue grill on medium-high heat. Spray eggplant with oil. Season with salt and pepper. Cook for 4 to 5 minutes each side or until golden and tender. Transfer to a plate. Drizzle with 1 tablespoon lemon juice. Slice eggplant pieces in half.
• Step 2
  Cook beans in a saucepan of boiling, salted water for 2 to 3 minutes or until just tender. Drain and set aside.
• Step 3
  Cut pork into 12 pieces. Using a meat mallet, pound each piece of pork until 0.5cm thick. Spray both sides pork with oil. Season with salt and pepper. Cook pork over medium-high heat for 1 to 2 minutes each side or until almost cooked through. Transfer to a plate. Cover with foil to keep warm. Spray tomatoes lightly with oil. Season with salt and pepper. Cook, turning, for 3 to 4 minutes or until golden.
• Step 4
  Place eggplant, beans, tomatoes, olives and cooking juices in a large bowl. Toss gently to coat. Divide vegetables and pork among serving plates. Sprinkle with sumac. Drizzle with a little remaining lemon juice. Serve.