Each serving contains approximately 440 kcal.
- 1 garlic clove
- 1 small lemon
- 2 fresh sprigs oregano (or 1 teaspoon dried) (5g)
- 80g baby spinach leaves
- 2 ripe tomatoes
- ¼ cucumber
- 2 teaspoons rapeseed oil (10g)
- pinch dried red chilli flakes
- 250g lean pork loin
- 250g baby new potatoes
- 4 tablespoons Greek yoghurt dressing (see separate recipe) (60g)
- salt (optional) and freshly ground black pepper
- Trim and peel the garlic clove and grate into a bowl. Grate in one teaspoon of lemon rind. Strip the leaves from the oregano if using fresh and finely chop.
- Stir the fresh or dried oregano into the garlic mixture with the oil and chilli flakes. Season lightly with salt (optional) and freshly ground black pepper.
- To make the salad, put the spinach leaves in a bowl. Dice the tomato and cucumber and scatter on top. Set aside until needed.
- Using a clean chopping board, trim the pork and cut into bite-sized pieces. Stir into the marinade and leave for 15 minutes to allow the flavours to develop or up to 24 hours in the fridge covered with clingfilm is perfect.
- When ready to cook, heat a griddle pan over a high heat. Thread the pork on to 4 x 15cm bamboo skewers and add to the heated griddle pan.
- Reduce the heat to medium-high and cook for 10-15 minutes until cooked through and tender, turning them regularly with a tongs to ensure they cook evenly and do not burn. Remove from the heat and leave to rest in the pan for 5 minutes.
- Meanwhile, place the potatoes in a steamer and cook for 15-20 minutes until tender.
- Place two of the Greek pork skewers on each serving plate with some of the steamed potatoes and salad, drizzling over one tablespoon of the dressing.
- Add the remaining three tablespoons of the dressing in small pots for dipping to each plate and put the rest of the steamed potatoes in separate small bowls to serve.