Lemon & parsley veal striploin with smashed beets | Australian Veal

Ingredients

• 4 x 250g (approx.) veal bone-in striploin chops
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• Zest and juice of 1 lemon
• 1/4 cup parsley leaves, finely chopped +extra leaves, to serve
• 500g ready to eat beetroots, drained, crushed
• 1/3 cup Greek yoghurt
• 1 1/2 tbsp tahini
• 1 tbsp almonds, toasted, roughly chopped
• Steamed asparagus and snow peas, to serve