TODAY’S RECIPE: Pork souvlaki with Greek salad and rice

IT’S easy to make this holiday favourite at home. Serves 2.

Ingredients

1 garlic clove, grated

4 tsp olive oil

½ lemon, zested and juiced

¾ tsp dried oregano

250g lean pork tenderloin chunks

2 onions, 1 white, finely chopped, and 1 red, halved and thinly sliced

85g basmati rice

½ tsp dried mint

1 tsp vegetable bouillon powder

2 tbsp chopped dill

3 tomatoes, chopped

4 in cucumber, chopped

4 Kalamata olives, halved

1 tsp red wine vinegar

25g feta, crumbled

Method

1. In a large bowl, mix the garlic with 2 tsp olive oil, the lemon zest and 1 tsp juice, black pepper and ½ tsp oregano. Tip in the pork and mix, so that it is well-coated. Marinate for 30 minutes.

2. Heat 1 tsp olive oil in a non-stick pan. Add the white onion, cover and cook for five minutes, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30 to 35 minutes, until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.

3. Heat the grill to high or light your barbecue. Thread the pork on to skewers (souvlaki). For the salad, mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oil and oregano, the vinegar and a squeeze of lemon. Pile on to plates and top with the feta.

4. Grill the souvlaki for four minutes each side, till cooked and juicy. Serve with salad and rice.

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