Greek Inspired Salad Bowl with Pork Tenderloin Gyros
with feta and roasted eggplant
This recipe provides 293 grams of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
