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.


  • 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)


  • 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  
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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