Gyros layer salad

Name: Gyros layer salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 600 g Pork escalope; 8 TABLESPOONS Olive oil; 1 TEASPOON dried thyme; 7-10 Tbsp Pepper; 2 TEASPOONS Sweet peppers; 1 package (300 g) frozen broad beans; 1 (approx. 350 g) Vegetable Onion; 500 g Pointed cabbage; 1 (approx. 300 g) Cucumber; 8 (à 100 g) Tomatoes; 500 g Whole milk yoghurt; 3 TSP Curry Powder; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Tzatziki seasoning salt; 7-10 Tbsp Salt

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

600 g Pork escalope
8 TABLESPOONS Olive oil
1 TEASPOON dried thyme
7-10 Tbsp Pepper
2 TEASPOONS Sweet peppers
1 package (300 g) frozen broad beans
1 (approx. 350 g) Vegetable Onion
500 g Pointed cabbage
1 (approx. 300 g) Cucumber
8 (à 100 g) Tomatoes
500 g Whole milk yoghurt
3 TSP Curry Powder
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Tzatziki seasoning salt
7-10 Tbsp Salt

Directions

1
Wash the meat, dab dry and cut into strips. Mix 4 tablespoons of oil with thyme, pepper and paprika. Mix with the meat and marinate for at least 30 minutes. Cook the beans in boiling salted water for about 7 minutes, drain and drain. Peel onion, dice roughly. Clean, wash and quarter the pointed cabbage and cut or slice into fine strips. Clean, wash and quarter the cucumber lengthwise and cut into cubes.
2
Clean, wash and slice the tomatoes. Mix yoghurt, curry, 4 tablespoons of oil and lemon peel and season with Tzatziki seasoning salt. Fry the meat in a hot pan for about 5 minutes until golden brown, seasoning with salt. Fry half of the onion cubes for about 2 minutes. Season both with salt and pepper. Layer the remaining diced onion, pointed cabbage, cucumber, tomatoes, beans and gyros in a large bowl and pour the dressing over them