Pork salad gets wrapped up as a souvlaki

Sunday Herald Sun - Stellar - - Weekly Planner -


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.

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