Pan-fried gyros with farmers salad
easy
45 mins
45 mins
Ingredients
- 500 g Pork escalope
- 3 TABLESPOONS Oil
- 7-10 Tbsp coarse black pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Cumin
- 6 Stem(s) Thyme
- 2 stem(s) Parsley
- 1 big yellow pepper
- 1 Cucumber
- 4 Vine tomatoes
- 3 small onions
- 150 g black olives without stone
- 1 Roman salad heart
- 2 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Lemon juice
- 4 TABLESPOONS mild olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 8-10 small pickled peppers
- 200 g Sheep's cheese
- 1 small clove of garlic
Directions
- 1
Cut the meat into strips. Mix oil, pepper, paprika powder and cumin and let it stand for about 30 minutes. Wash the thyme, shake dry and chop the leaves of 4 stems finely.
- 2
Wash the parsley, shake dry and chop the leaves. Halve the peppers, clean, wash and cut into strips. Wash and clean the cucumber and cut it into pieces. Wash, clean and slice the tomatoes.
- 3
Peel onions and cut them into rings. Cut olives into slices. Clean and wash the romaine lettuce, drain well and cut into pieces. For the vinaigrette, mix vinegar, lemon juice, parsley and 1/2 of the chopped thyme.
- 4
Fold in olive oil and season with salt, pepper and a little sugar. Mix cucumber, half of the onion rings, olive slices, peppers, tomatoes, romaine lettuce and vinaigrette. Crumble the feta into it.
- 5
Peel and finely chop the garlic. Heat the pan and fry the pickled meat in it until golden brown all around. After 1-2 minutes add garlic and the remaining onion rings. Season meat with salt and pepper.
- 6
Arrange gyros and salad and garnish with thyme. Greek yoghurt should be added.
Nutrition Facts
520 kcal
9 g
35 g
40 g
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