Greek-style pork souvlaki with tomato rice salad
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Conjure up sunny days on Greek islands with griddled lemon-and-oregano pork, an olive and tomato rice salad and a generous spoonful of refreshing tzatziki.
Ingredients
Pork loin medallions
4 serving(s)
Lemon
1 medium
Oregano, Dried
2 teaspoon(s), level
Black pepper
¼ teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
0% fat natural Greek yogurt
150 g
Cucumber
¼ individual, extra large
Garlic
2 clove(s)
Dill, Dried
1 teaspoon(s), level
White Long Grain Rice, dry
125 g
Cherry Tomatoes
375 g
Sun Dried Tomatoes in Oil
25 g
Olive Oil
1 tablespoon(s)
Red wine vinegar
2 tablespoon(s)
Oregano, Dried
1 teaspoon(s), level
Red onion
1 small
Chickpeas, cooked
1 can(s), large, drained
Olives, in Brine
40 g
Instructions
1
Put the pork on a plate. In a small bowl, mix together the lemon zest, oregano, black pepper and some salt. Sprinkle the seasoning all over the pork and set aside.
2
To make the tomato rice salad, cook the rice to pack instructions, then drain and set aside in a serving bowl. Put 75g of the cherry tomatoes in a mini food processor along with the sundried tomatoes and their oil, the vinegar and oregano. Blitz to a smooth dressing then add to the rice along with the remaining cherry tomatoes and the red onion, chickpeas and olives. Stir until well combined.
3
Heat a nonstick griddle pan to high and mist the pork all over with cooking spray. Griddle for 2-3 minutes on each side until cooked through. Set aside to rest for 2 minutes while you make the tzatziki, then cut into thick strips.
4
For the tzatziki, combine the yogurt, cucumber garlic and half of the dill in a small bowl, then season to taste and scatter over the remaining dill.
5
Serve the rice salad topped with the pork and tzatziki. Drizzle over any juices from the griddle pan, and serve with the lemon wedges on the side.
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