Greek Pork & Roast Potato Salad

While the veggies are roasting, finely chop the garlic. Roughly chop the tomato and kalamata olives. Thinly slice the cucumber into half-moons. Pick and finely chop the mint.

In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt, the water and 1/2 the mint and stir to combine. Season to taste.

In a medium bowl, combine the garlic & herb seasoning and a drizzle of olive oil. Add the pork strips and toss to combine. Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips, tossing, until golden, 2-3 minutes (cook in batches if your pan is getting crowded). Transfer to a bowl.

In a large bowl, combine the red wine vinegar and a drizzle of olive oil, then season with salt and pepper. Stir to combine. Add the mixed salad leaves, roast veggies, tomato, cucumber and olives and toss to combine.