This meal is healthy and provides plenty of flavour to dance with your taste buds.
Turmeric Pork with Beetroot and Carrot Salad
This meal is healthy and provides plenty of flavour to dance with your taste buds.
Servings: 2
Ingredients
- ½ cup reduced-fat Greek-style yoghurt
- 2 garlic cloves crushed
- ⅓ cup lemon juice
- ¼ tsp tumeric
- 200 g 4x lean pork cutlets fat trimmed
- 1 Tbsp olive oil
- 1 bunch baby beetroots
- 2 medium carrots peeled
- 1 Tbsp Dijon mustard
- ½ small red onion thinly sliced
- 3 cups baby spinach
- 2 bunches broccolini
- 3 cups cooked couscous to serve
Instructions
- Pre-heat oven to 200°C. Line a baking tray with baking paper. Combine the yoghurt, garlic and 2 tablespoons of lemon juice in a large bowl. Pour half into a small dish and set aside for serving. Add 1 tablespoon of lemon juice and the turmeric to the large bowl; stir. Add pork to turmeric mixture, coat well.
- Heat half of the oil in a large non-stick frying pan over a medium-high heat. Brown the pork cutlet for 1-2 minutes each side. Transfer to the prepared tray. Bake for 6-8 minutes, or until pork is cooked through.
- Meanwhile, thinly slice the beetroots and carrots using a mandoline.
- Whisk the honey, mustard, remaining oil and juice in a medium bowl. Add onion and spinach, and toss to combine. Add sliced beetroot and carrots.
- Boil, steam or microwave the broccolini until tender; drain. Serve pork with beetroot salad, broccolini, couscous and reserved garlic yoghurt.
Notes
From: Macri, Liz; Fresh Flavours In (Jan 17) Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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