PORK AND SWEET POTATO SOUVLAKI
Pork salad gets wrapped up as a souvlaki
SERVES 4- 6
2 small red onions, thinly sliced 1//3 cup (80ml) red wine vinegar 2 sweet potatoes, scrubbed and cut into 2cm-thick chips 3 tsp each dried mint, dried oregano Finely grated zest of 1 lemon 3 garlic cloves, crushed 100ml extra virgin olive oil 750g boneless pork shoulder 1 bunch each mint and parsley, leaves picked 3 truss tomatoes, chopped 1 cup (280g) thick Greek-style yoghurt 2 pita wraps Combine onion and 2 tbs vinegar and set aside to pickle. Put the sweet potato in a saucepan of water, bring to a boil and cook until just tender. Drain and set aside. To make the marinade, combine dried herbs, zest, garlic, remaining vinegar, ¼ cup (60ml) oil and season. Cut pork into 1cm-thick strips and toss with two-thirds of the marinade. Heat a frypan over high heat, and cook in batches for 6-8 minutes, turning, until cooked through. Rest, covered with foil. Heat remaining 2 tbs oil, add the sweet potato and cook for 4-5 minutes, until caramelised. Add the remaining marinade to the pan, and cook for a further 2 minutes. Combine the mint, parsley, tomato and onion. Reserve a third of the ingredients for the lunch box wraps. For dinner, serve pork with sweet potato, herb salad and yoghurt. For lunch fill the pita wraps and enclose in baking paper.