Greek Inspired Salad Bowl with Pork Tenderloin Gyros
with feta and roasted eggplant
This recipe provides 293 grams of vegetables per portion.
Tags:
High Protein
•Quick & Healthy
•Keto
•Low Carb
•Calorie Smart
Allergens:
Sesame
•Milk
•Cashews
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Eggplant
½ sachet(s)
Za'atar
(Contains Sesame)
½ piece
[Persian] cucumber
¼ piece
Garlic
75 g
Organic Greek yogurt
(Contains Milk)
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
½ sachet(s)
Greek-style spice mix
10 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
½ piece
Tomato
½ head
Butter lettuce
25 g
Feta
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1974 kJ
Calories472 kcal
Fat27.4 g
Saturated Fat11.7 g
Carbohydrate15.2 g
Sugar9.8 g
Dietary Fiber5.3 g
Protein38.6 g
Salt1.7 g
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
1
- 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.
2
- 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.
3
- 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.
4
- Serve the butter lettuce on plates and drizzle with 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.