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Greek Pork & Roast Potato Salad

Greek Pork & Roast Potato Salad

with Mint Yoghurt

Balanced
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With cooling cucumber, fragrant mint and creamy yoghurt, this bright summer salad tastes as good as it looks. Throw in some juicy pork strips for a nutritionally balanced meal that's sure to satisfy.

Tags:Not Suitable for CoeliacsBalancedNaturally Gluten-FreeUnder 650kcal
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potatoes

1

red onion

1

zucchini

1 sachet

Italian herbs

(May be present Gluten/Gluten)

1 clove

garlic

1

tomato

1 packet

kalamata olives

1

cucumber

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

pork strips

1 sachet

garlic & herb seasoning

1 bag

mixed salad leaves

1 bunch

mint

Not included in your delivery

olive oil

2 tsp

water

2 tsp

red wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2279 kJ
Fat17.7 g
of which saturates4.8 g
Carbohydrate48.6 g
of which sugars20.8 g
Dietary Fibre0 g
Protein41.8 g
Cholesterol0 mg
Sodium1453 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the red onion into 2cm wedges. Cut the zucchini into 2cm rounds. Place the veggies on an oven tray lined with baking paper. Sprinkle with the Italian herbs, season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Cut the veggies to size so they cook in the allocated time.

2

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.

3

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.

4

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.

5

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.

6

Divide the roast potato salad between plates. Top with the Greek pork and any resting juices. Drizzle the mint yoghurt over the pork. Garnish with the remaining mint.