Pair this healthy souvlaki with a rice dish – or if you’re cooking on the barbecue, you might prefer a baked potato instead. The salad has three of your 5-a-day
Prep:15 mins
Serves 2
1 garlic clove, finely grated4 tsp olive oil½ lemon, zested and juiced¾ tsp dried oregano250g lean pork tenderloin, cut into chunks1 onion, finely chopped85g brown basmati rice½ tsp dried mint1 tsp vegetable bouillon powder2 tbsp chopped fresh dill3 tomatoes, chopped10cm chunk of cucumber, chopped1 red onion, halved and thinly sliced4 Kalamata olives, halved1 tsp red wine vinegar25g feta, crumbled
STEP 1Mix 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. STEP 2Heat 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.STEP 3Meanwhile, 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.STEP 4Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.
