Pork souvlaki with Greek salad & rice

• garlic clove↗1

  finely grated

• olive oil↗4 tsp tsp
• lemon↗½ ½

  zested and juiced

• dried oregano↗¾ tsp tsp

  ¾

• lean pork tenderloin↗250g g

  cut into chunks

• onion↗1

  finely chopped

• brown basmati rice↗85g g
• dried mint↗½ tsp tsp

  ½

• vegetable bouillon powder↗1 tsp tsp

  1

• chopped fresh dill2 tbsp tbsp

  2

• tomatoes↗3

  chopped

• cucumber↗10cm chunk of

  10cm chunk of

• red onion↗1

  halved and thinly sliced

• Kalamata olives↗4

  halved

• red wine vinegar↗1 tsp tsp

  1

• feta↗25g

  crumbled

Step-by-step instructions

1. 1

   Mix 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.

2. 2

   Heat 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.

3. 3

   Meanwhile, 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.

4. 4

   Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.