Turmeric pork with beetroot and carrot salad

1 Preheat oven to 200°C. Line a baking tray with baking paper. Combine yoghurt, garlic and 2 tablespoons of the lemon juice in a large bowl. Pour half into a small dish and set aside for serving.

2 Add 1 tablespoon of the lemon juice and turmeric to remaining garlic yoghurt and stir. Add pork and coat well.

3 Heat half the oil in a large non-stick frying pan over a medium-high heat. Brown pork for 1–2 minutes each side. Transfer to prepared tray. Bake for 6–8 minutes or until pork is cooked through.

4 Meanwhile, thinly slice beetroots and carrots using a mandolin (see tip).

5 Whisk honey, mustard, remaining oil and juice in a medium bowl. Add onion and spinach and toss to combine. Add sliced beetroot and carrots.

6 Boil, steam or microwave broccolini until tender then drain. Serve pork with beetroot salad, broccolini, couscous and reserved garlic yoghurt.