Greek souvlaki salad
1
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
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