Greek-Style Pork Loin Steak & Potato Salad
with Garlic Yoghurt & Parmesan- Milk
Feeling like something fresh and tasty, low-carb and easy? May we present our Greek-style pork seasoned in garlic. Tender and simply yum, resting on top of a crisp salad, sprinkled with cheese and garnished with almonds, this dish is perfect to ring in these warmer days (or any day for that matter)! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Cos Lettuce
1
Tomato
300 g
Pork Loin Steaks
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Thyme
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Cut potato into bite-sized chunks.
• Set your air fryer to 200°C. Place potato into the air fryer basket. Sprinkle over half the garlic & herb seasoning and drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prep potato as above. Place potato on a lined oven tray and flavour as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. Pick thyme leaves. In a medium bowl, combine pork steaks, half the garlic and the remaining garlic & herb seasoning. Set aside.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute.
• Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, add the honey and a splash of water, toss to coat.
• Transfer to a plate, cover and rest for 5 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• In a large bowl, combine herby roasted potatoes, tomato, cucumber, cos lettuce and a drizzle of balsamic & olive oil dressing. Season to taste.
• Divide herby potato salad between bowls.
• Top with pork steaks, garlic yoghurt and grated Parmesan cheese.
• Sprinkle with toasted almonds and thyme to serve. Enjoy!
