Greek Inspired Salad Bowl with Pork Tenderloin Gyros

Name: Greek Inspired Salad Bowl with Pork Tenderloin Gyros with feta and roasted eggplant
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 1 piece Eggplant; 1 sachet(s) Za'atar; 1 piece Persian cucumber; ½ piece Garlic; 150 g Organic Greek yogurt; 2 piece Pork tenderloin; 1 sachet(s) Greek-style spice mix; 20 g Chopped cashews; 1 piece Tomato; 1 head Butter lettuce; 50 g Feta; 1 tablespoon Olive oil; 2 tablespoon Extra virgin olive oil; to taste Balsamic vinegar; to taste Salt and pepper

with feta and roasted eggplant

View our plans

This recipe provides 293 grams of vegetables per portion.

Tags:

High Protein

•Quick & Healthy

•Keto

•-30% carbs

Allergens:

Sesamzaad

•Melk (inclusief lactose)

•Noten

•Cashewnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Eggplant

½ sachet(s)

Za'atar

(Contains: Sesamzaad)

½ piece

Persian cucumber

¼ piece

Garlic

75 g

Organic Greek yogurt

(Contains: Melk (inclusief lactose))

1 piece

Pork tenderloin

(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)

½ sachet(s)

Greek-style spice mix

10 g

Chopped cashews

(Contains: Noten, Cashewnoten May be present: Pinda's, Noten, Sesamzaad)

½ piece

Tomato

½ head

Butter lettuce

25 g

Feta

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Olive oil

1 tablespoon

Extra virgin olive oil

to taste

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2426 kJ

Calories580 kcal

Fat39.4 g

Saturated Fat13.5 g

Carbohydrate15.2 g

Sugar9.8 g

Dietary Fiber5.3 g

Protein38.6 g

Salt1.7 g

Potassium305.9 mg

Calcium15 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Small Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 200°C.
Cut the eggplant into 1cm thick slices.
Spread the eggplant over a parchment-lined baking sheet, then mix with the za'atar and a light drizzle of olive oil. Season with salt and pepper to taste.
Roast the eggplant for 15 – 18 minutes.

Dice the cucumber.
Finely grate a quarter of a garlic clove per person.
In a small bowl, mix the yogurt with the garlic and half the cucumber.
Season with salt and pepper to taste.

Cut the pork tenderloin into small pieces.
Heat a light drizzle of olive oil in a frying pan over medium-high heat.
Fry the pork tenderloin pieces with the Greek-style spice mix for 3 – 5 minutes, or until cooked.
Roughly chop the cashews and dice the tomatoes.

Serve the butter lettuce on plates and drizzle over the extra virgin olive oil and balsamic vinegar to taste.
Dollop the yogurt sauce in the middle, then serve the rest of the cucumber and the tomato, eggplant and gyros around it.
Crumble over the feta and garnish with the cashews.