Chef Ray – Tumeric Pork with Beetroot and Carrot Salad
This meal is healthy and provides plenty of flavour to dance with your taste buds.
From: Macri, Liz; Fresh Flavours In (Jan 17) Healthy Food Guide
- ½ cup reduced-fat Greek-style yoghurt
- 2 garlic cloves, crushed
- ⅓ cup lemon juice
- ¼ teaspoon tumeric
- 4x 200g lean pork cutlets, fat trimmed
- 1 tablespoon olive oil
- 1 bunch baby beetroots
- 2 medium carrots, peeled
- 1 tablespoon Dijon mustard
- ½ small red onion, thinly sliced
- 3 cups baby spinach
- 2 bunches broccolini
- 3 cups cooked couscous, to serve
- 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.
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.