Greek-style pork souvlaki with tomato rice salad

SERVES 4 | PREP 20 MINS | COOK 25 MINS PERSONALPOINTS: 9-11

• 4 x 150g pork loin medallions

• 1 lemon, zest grated, then cut into wedges

• 2 tsp dried oregano

• ¼ tsp ground black pepper

• Calorie-controlled cooking spray

FOR THE TOMATO RICE SALAD

• 125g long grain rice

• 375g cherry tomatoes, halved

• 3 sun-dried tomatoes from a jar, plus 1 tbsp of the oil

• 2 tbsp red wine vinegar

• 1 tsp dried oregano

• 1 red onion, diced

• 400g tin chickpeas, drained and rinsed

• 40g pitted black olives, chopped

FOR THE TZATZIKI

• 150g 0% fat natural Greek yogurt

• ¼ cucumber, deseeded and grated

• 1 garlic clove, crushed

• 1 tsp dried dill

1. Put the pork on a plate. In a small bowl, mix together the lemon zest, oregano, black pepper and some salt. Sprinkle the seasoning all over the pork and set aside.

2. To make the tomato rice salad, cook the rice to pack instructions, then drain and set aside in a serving bowl. Put 75g of the cherry tomatoes in a mini food processor along with the sun-dried tomatoes and their oil, the vinegar and oregano. Blitz to a smooth dressing, then add to the rice along with the remaining cherry tomatoes and red onion, chickpeas and olives. Stir until well combined.

3. Heat a non-stick griddle pan to high and mist the pork all over with cooking spray.

Griddle for 2-3 minutes on each side until cooked through. Set aside to rest for 2 minutes while you make the tzatziki, then cut into thick strips.

4. For the tzatziki, combine the yogurt, cucumber, garlic and half of the dill in a small bowl, then season to taste and scatter over the remaining dill.

5. Serve the rice salad topped with the pork and tzatziki. Drizzle over any juices from the griddle pan and serve with the lemon wedges on the side.