Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 13/12/24. See terms.
Join now
Photo of Greek souvlaki salad by WW

Greek souvlaki salad

3
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Lebanese cucumber

1 medium, grated

Fresh mint

2 tbs, leaves

Lemon juice

2 tbs

Garlic

1 clove(s), crushed

Pork fillet or tenderloin, raw

500 g, fat trimmed, cut into strips

Dried oregano

1 tsp

Dried chilli flakes

¼ tsp

Mixed salad leaves

6 cup(s), (180g)

Canned chickpeas, rinsed and drained

1 cup(s), (175g)

Cherry tomatoes

1 cup(s), halved

Red onion

¼ medium, diced

Black olives, drained

16 individual

Fresh oregano

1 tsp, to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. To make the dressing, in a small bowl, combine yoghurt, cucumber, mint, juice, garlic and season with salt.
  2. Lightly spray pork with oil and sprinkle with oregano, chilli and season with salt. Toss to coat. Heat oil in a large non-stick frying pan over medium-high heat. Add pork and cook, stirring for 3 minutes or until pork is browned and just cooked through.
  3. Combine salad leaves, chickpeas, tomatoes, onion and ½ cup dressing in a large bowl until coated. Put 11/2 cups salad onto each plate or bowl. Top each serving with pork and drizzle with dressing. Sprinkle with olives and fresh oregano

You might like

You might like