Delicious food editor:
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)