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Recipe: Greek BBQ Pork Salad

Whilst we might not have had many sunny days this summer, it’s still pretty warm and cooking outside is always a good option for keeping the house cool.

Ingredients:

  • pork medallions
  • 2 tbsp olive oil
  • 2 tbsp Greek seasoning
  • 2 tbsp parsley
  • 1 clove garlic, crushed
  • 100g feta cheese
  • 1/2 cup parsley leaves, finely chopped
  • 1 ripe tomato, seeded and diced
  • 1/2 cup kalamata olives, pitted
  • 1 small cucumber, seeded and chopped
  • 2 tbsp lemon juice
  • 200g haloumi cheese, sliced
  • Salt and pepper
  • Warm pita bread and yoghurt dip to serve (optional)

Method:

  • In a small bowl blend together the olive oil, Greek seasoning, parsley and garlic to a smooth paste. Spread the paste over the pork medallions and allow to marinate for up to 4 hours refrigerated.
  • BBQ pork medallions on a medium heat 4 – 5 minutes each side and allow to rest in a warm place for 3 – 4 minutes.
  • Combine the crumbled feta, parsley leaves, tomato, olives and cucumber in a small bowl with the lemon juice and salt and pepper.
  • Heat a small non-stick pan over a low heat and spray with a little oil. Pan fry Haloumi cheese until golden on each side. Drain on absorbent paper.

Cheers, Alison

 

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