Sliced pork Greek style

Name: Sliced pork Greek style
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 spearmint stem; 7-10 Tbsp juice of 1/2 lemon; 300 g Whole milk yoghurt; 7-10 Tbsp Pepper; 4 sheets Lettuce; 1 small bunch of thyme; 1 (approx. 180 g) Courgette; 1 glass (156 ml) black olives without stone; 600 g Pork escalope in one piece; 1 TABLESPOON Oil; 1 can(s) (850 ml) Tomatoes; 2 Garlic cloves; 7-10 Tbsp Salt; 1 (approx. 250 g) Flatbread

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 spearmint stem
7-10 Tbsp juice of 1/2 lemon
300 g Whole milk yoghurt
7-10 Tbsp Pepper
4 sheets Lettuce
1 small bunch of thyme
1 (approx. 180 g) Courgette
1 glass (156 ml) black olives without stone
600 g Pork escalope in one piece
1 TABLESPOON Oil
1 can(s) (850 ml) Tomatoes
2 Garlic cloves
7-10 Tbsp Salt
1 (approx. 250 g) Flatbread

Directions

1
Wash the mint, dab dry and cut into strips. Season yoghurt with mint, lemon juice and pepper. Wash lettuce leaves, dab dry. Wash the thyme, dab dry and remove all but 4 stems from the leaves.
2
Wash the zucchini, halve lengthwise and cut into slices about 1 cm thick. Drain olives and cut into slices. Wash the flesh, dab dry and cut into strips. Heat oil in a pan.
3
Fry meat vigorously for about 5 minutes. Add the zucchini and fry for 2 minutes. Deglaze with tomatoes and juice. Chop the tomatoes a little bit. Press garlic through the garlic press. Add olive slices, garlic and thyme leaves to the shredded garlic, bring to the boil.
4
Season to taste with salt and pepper. Arrange the shredded meat on plates, put some yoghurt dip on a salad leaf. Garnish with thyme. Add the rest of the yoghurt dip and bread.