To whip up your za’atar, toast 2 tsp of the sesame seeds in a small dry pan for 1-2 mins. Add 1 tsp of the cumin seeds. Toast for 1 min. Shake the pan occasionally. Tip into a bowl. Stir in 1 tsp of the sumach and a pinch of salt.
Strip the oregano and marjoram leaves from their stalks. Roughly chop them. Stir into the spice mix. Pop to one side.
Make the tabbouleh. Halve the peppers. Scoop out the seeds and white bits. Finely dice them. Peel the shallots. Dice finely. Chop the parsley leaves and stalks roughly (discard any really thick bits of stalk). Grate or pare the zest from the lemon.
Mix the lemon zest with the parsley, shallots and peppers. Add 2 tsp olive oil. Slice the zested lemon into quarters.
Heat a griddle or large frying pan. Rub the pork escalopes with ½ tsp olive oil each. Season.
Put the lemon quarters and escalopes in the pan and cook for 6–7 mins, turning the pork once, till just cooked and juicy. Take the lemon quarters out when they are nicely charred on all sides.
Serve the tabbouleh with the pork escalopes, scattered with the za’atar. Use the charred lemon quarters for squeezing.