Pork Flatbreads with Creamy Feta Sauce
with fresh herbs & quick-pickled onionCalories
:
792 kcalProtein
:
47.2g proteinTotal
:
30 minutesDifficulty
:
EasyExtra Veggies
High Protein
Allergens:
- Milk (including lactose)
- Tarwe
- Gluten
- Selderij
- Soja
- Tarwe
- Gluten
- Milk (including lactose)
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
½ piece
Garlic
½ piece
Eggplant
½ piece
Tomato
½ sachet(s)
Middle Eastern spice mix
½ piece
Persian cucumber
5 g
Dill, mint & flat leaf parsley
25 g
Feta
(Contains: Milk (including lactose))
75 g
Organic Greek yogurt
(Contains: Milk (including lactose))
2 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe, Gluten)
1 piece
Pork escalope
(May be present: Selderij, Soja, Tarwe, Gluten, Milk (including lactose), Mosterd)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Red wine vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3314 kJ
Calories792 kcal
Fat29.9 g
Saturated Fat12.2 g
Carbohydrate78.7 g
Sugar13.6 g
Dietary Fiber10 g
Protein47.2 g
Salt2.1 g
Potassium655.4 mg
Calcium135.5 mg
Iron1.7 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.
Cooking Steps
1
- Slice the onion into half-rings.
- In a bowl, combine the red wine vinegar with the honey and half of the onion. Set aside until serving.
- Slice the eggplant into crescents and crush or mince the garlic.
- Cut the pork into thin strips.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the eggplant for 6 - 7 minutes, seasoning with salt and pepper.
- Add the garlic and fry for 1 more minite.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the pork with the Middle Eastern spices and the rest of the onion for 4 - 5 minutes, or until done.
3
- Halve the cucumber lengthways and scoop out the seeds, then grate it.
- Transfer to a sieve and press down with the back of a spoon so as to remove as much liquid as possible.
- Roughly chop the fresh herbs and cut the tomato into thin wedges.
- Heat a clean frying pan over medium-high heat. Warm the flatbread for 30 seconds per side.
4
- Crumble the cheese into a bowl.
- Add the cucumber, the yogurt and the fresh herbs, then mix well to combine. Season to taste with salt and pepper.
- Top the flatbreads first with the yogurt sauce and then with the eggplant, the pork, the tomato and the quick-pickled onion.
- Top with some sambal as preferred, then roll up and serve.
