Greek souvlaki salad
0
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
0% fat natural Greek yogurt
115 g
Cucumber
50 g, grated
Mint, Fresh
2 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Garlic
1 clove(s), crushed
Calorie controlled cooking spray
4 spray(s)
Oregano, Dried
1 teaspoon(s), level
Chilli flakes
1 pinch
Pork tenderloin, raw
340 g, fat trimmed, cut into strips
Salad leaves
250 g, baby green salad
Chickpeas, cooked
1 can(s), large, drained
Cherry Tomatoes
150 g, halved
Red onion
1 small, diced
Olives, in Brine
16 individual
Oregano, fresh
1 teaspoon(s), chopped
Instructions
1
To make the dressing, in a small bowl, combine the yogurt, cucumber, mint, juice, garlic and season with salt.
2
Lightly mist the pork with cooking spray and sprinkle with oregano, chilli, then season. Toss to coat. Heat a large nonstick frying pan over a medium-high heat. Add the pork and cook, stirring for 3 minutes or until browned and just cooked through.
3
Combine the salad leaves, chickpeas, tomatoes and onion in a large bowl. Divide the salad between 4 plates or bowls. Top each serving with pork and drizzle over the dressing or serve on the side. Sprinkle with olives and fresh oregano.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.