De­li­cious food ed­i­tor:

Sunday Tasmanian - Tassie Living - - NEWS -

Turn­ing left­overs into lunches.

Pork salad gets wrapped up as a souvlaki


2 small red onions, thinly sliced

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, JGTD UCNCF CPF [QIJWTV (QT NWPEJ ƂNN VJG pita wraps and en­close in bak­ing pa­per.

NU­TRI­TION (LUNCH) • 37G PRO • 5G SAT FAT • 42G CARB • 9G SUG­ARS • 420MG SODIUM • 490 CAL (2055KJ)

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