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.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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.
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.
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.