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Photo of Greek souvlaki salad by WW

Greek souvlaki salad

Total Time
25 min
20 min
5 min


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


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)


  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