Pork souvlaki with Greek salad & rice

fibre folate gluten free greek healthy low calorie low fat pork rice salad souvlaki summer

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Source

Ingredients

1 garlic clove, finely grated

4 tsp olive oil

½ lemon, zested and juiced

¾ tsp dried oregano

250g lean pork tenderloin, cut into chunks

1 onion, finely chopped

85g brown basmati rice

½ tsp dried mint

1 tsp vegetable bouillon powder

2 tbsp chopped fresh dill

3 tomatoes, chopped

10cm chunk of cucumber, chopped

1 red onion, halved and thinly sliced

4 Kalamata olives, halved

1 tsp red wine vinegar

25g feta, crumbled

Method

Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.

Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.

Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.

Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.