Greek
Members
Greek
Olive and caper Cauliflower Pilaf
Our tested Pan-Seared Cauliflower Pilaf: rustic, generous, and balanced with olive and caper....
Greek · Salad
Greek Pork Salad
Our tested Grilled Pork Salad: sun-drenched, generous, and balanced with garlic and yoghurt. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the red wine vinegar and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Black Bean Pilaf in honey and walnut
This Greek Pilaf leans on honey and walnut to do the heavy lifting. We slow-cook the Black Bean...
Greek
Greek
Salmon Cookies in lemon and oregano
Our tested Pan-Seared Salmon Cookies: charcoal-grilled, generous, and balanced with lemon and...
Greek
Members
Greek
Garlic and yoghurt Paneer Side
Weeknight-friendly Paneer Side with the garlic and yoghurt we come back to again and again. Big...