Cooking method:

1. Oven at 180°C fan-forced.
2. Brush the chops with 1 tbsp oil and leave covered on a plate at room temperature.
3. Separate the cauliflower into florets and cut any large pieces in half. Toss with 2 tbsp oil, the garlic and sesame seeds and season with salt and pepper. Bake until golden, stirring from time to time, around 30 minutes. Keep warm.
4. Thinly slice the red onion into rings and separate. Add to iced water and leave for 15 minutes. Drain and pat dry on kitchen paper.
5. Mix the yoghurt with the remaining 1 tbsp olive oil and the mint leaves, along with a pinch of salt then leave at room temperature.
6. Heat up a skillet or heavy based pan and season the chops. Cook them over medium high heat until browned then turn over and cook until done. For rack chops (which I used) they need only 4 – 5 minutes in total if cooked over medium to high heat.
7. Take the chops off the skillet, but keep them warm and leave to rest for 5 minutes.
8. Toss the spinach and beans with the cauliflower and onion and divide amongst 4 warmed plates.
9. Lay the chops on top and dollop on the minted yoghurt.