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Free-range Pork Gyros Bowl with Mint Yoghurt
Turn your favourite Greek wrap into a veg-packed bowl. Sizzle free-range British pork strips with lemon zest, shawarma spices and herby oregano. Serve over a bed of lettuce, tomatoes, cucumber and Greek-style potato fries. Dollop with garlicky mint yoghurt and pickled onions.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh mint
- 200g baby tomatoes
- 1 tbsp shawarma spice mix (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 80g greek style yoghurt (Milk)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 4 large potatoes
- 1 unwaxed lemon
- 2 tsp dried oregano
- 1 cucumber
- 500g free-range pork strips
- 2 little gem lettuce
- 1 onion
Nutritional Information
Calories: 500
Protein: 37g
Carbs: 51g
Fat: 16g
Free-range Pork Gyros Bowl with Mint Yoghurt
Turn your favourite Greek wrap into a veg-packed bowl. Sizzle free-range British pork strips with lemon zest, shawarma spices and herby oregano. Serve over a bed of lettuce, tomatoes, cucumber and Greek-style potato fries. Dollop with garlicky mint yoghurt and pickled onions.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C
- Line a baking tray with parchment paper
- Pull out a grater, 2 small bowls & a large frying pan
Make the fries
- Cut the potatoes into thin fries (peel optional)
- Place onto a baking tray and toss with 1 tbsp oil, half the oregano, a pinch of salt and pepper
- Bake for 25-30 / air fryer 20-25 mins, until soft and golden, turning halfway
Make the pickled onion
- Finely slice the onion. Zest and halve the lemon
- Place the sliced onion in a small bowl with the juice from the lemon and a pinch of salt. Mix and leave to pickle
Finish the prep
- Halve the tomatoes. Thinly slice the cucumber. Trim the lettuce and carefully separate the leaves. Pick the mint leaves from the stalks and finely chop (save some whole leaves for garnish)
Cook the pork & make the mint yoghurt
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the pork and cook for 8 mins, until cooked through. Season with salt and pepper
- Add the lemon zest, shawarma spice, remaining oregano and half the garlic paste. Toss to coat and cook for another 1 min, then remove from the heat
- In the other small bowl, mix the mint, yoghurt, remaining garlic paste, 1 tsp oil and a pinch of salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Place the lettuce leaves into bowls, then top with the fries, tomatoes, cucumber, pickled onion and pork. Garnish with the mint yoghurt and the whole mint leaves
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