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Gyros-Bowl mit Krautsalat und Zaziki

Greek pork bowl

10
Points®
Total Time
55 min
Prep
15 min
Cook
10 min
Serves
1
Difficulty
Easy
Transport your tastebuds to the Mediterranean with this Greek-forward bowl of goodness.

Ingredients

Pork fillet or tenderloin, raw

120 g, cut into strips

Lemon(s)

1 small, half squeezed, half cut into wedges

Dried oregano

2 tsp

Seasoning

1 tsp, Greek variety

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Lebanese cucumber

1 medium, half cut into thin rounds, other half grated (excess liquid squeezed out)

Garlic

1 clove(s), crushed

Fresh dill

1 tbs, chopped

Olive oil

1 tsp

Green cabbage

½ cup(s)

Chili peppers, (not in oil), drained

50 g, (red or green)

Pitted kalamata olives

5 individual

Reduced fat feta cheese

40 g, cut into cubes

Instructions

  1. Place pork, lemon juice, seasoning and 1 teaspoon oregano in a large reusable ziplock bag or freezer bag. Toss bag to coat pork in marinade and set aside in the fridge for 30 minutes.
  2. Meanwhile, to make tzatziki, combined yoghurt, grated cucumber, garlic and dill in a medium bowl. Season to taste with salt and pepper and set aside in fridge.
  3. Heat oil in a large nonstick frying pan over medium heat. Cook pork, turning, for 8 minutes or until cooked through. Transfer pork to a serving bowl. Arrange cabbage, tzatziki, peppers, olives, feta and cucumber slices in bowl. Sprinkle over remaining oregano and serve with lemon wedges on the side.

Notes

Use any Greek style seasoning you can find.