1/2 cup reduced-fat Greek-style yoghurt
2 garlic cloves, crushed
4 tablespoons lemon juice
1/4 teaspoon turmeric
4 x 200g lean pork cutlets, fat trimmed
1 tablespoon olive oil
1 bunch baby beetroots
2 medium carrots, peeled
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 small red onion, thinly sliced
3 cups baby spinach
2 bunches broccolini
Step 1Preheat 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.
Step 2Heat half of the oil in a large non-stick frying pan over a medium-high heat. Brown the pork cutlets for 1–2 minutes each side. Transfer to the prepared tray. Bake for 6–8 minutes, or until pork is cooked through.
Step 3Meanwhile, thinly slice the beetroots and carrots using a mandoline (see tip).
Step 4Whisk the honey, mustard, remaining oil and juice in a medium bowl. Add onion and spinach, and toss to combine. Add sliced beetroot and carrots.
Step 5Boil, steam or microwave the broccolini until tender; drain. Serve pork with beetroot salad, broccolini and reserved garlic yoghurt.
If you don’t have a mandoline, use a vegie peeler, or slice beetroot and carrots as thinly as possible.
