Turmeric Pork with Beetroot and Carrot Salad

This meal is healthy and provides plenty of flavour to dance with your taste buds.

Keyword: Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Turmeric Pork with Beetroot and Carrot Salad

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