Turmeric pork with beetroot and carrot salad
(at time of publication)
- ½ cup reduced-fat Greek-style yoghurt
- 2 cloves garlic, crushed
- ⅓ cup lemon juice
- ¼ teaspoon turmeric
- 4 x 200g lean pork cutlets, fat trimmed
- 1 tablespoon olive oil
- 1 bunch baby beetrootbeetsXs
- 2 medium carrots, peeled
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ small red onion, thinly sliced
- 3 cups baby spinach
- 2 bunches broccolini
- 3 cups cooked couscous, to serve
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.
Make it gluten free: Check Greek-style yoghurt, turmeric and mustard are gluten free and use gluten-free couscous.
If you don’t have a mandolin, use a vege peeler or slice beetroots and carrots as thinly as possible.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 10g
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