Cypriot Halloumi and Village Salad Bowl with Grilled Pork
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Ingredients
- 500 g pork loin steaks, thinly sliced
- 250 g halloumi, sliced into thick strips
- 1 tsp dried oregano
- 1 cucumber
- 3 tomatoes
- 1 red onion
- 60 g kalamata olives
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 604 kcal
- Protein
- 41.9 g
- Carbohydrate
- 9.2 g
- of which sugars
- 6.8 g
- Fat
- 44.1 g
- of which saturates
- 17.1 g
- Fibre
- 2.7 g
- Salt
- 2.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the pork slices with half the olive oil and the dried oregano, and season well.
- 2
Heat a griddle pan to high and cook the pork for 2 to 3 minutes on each side until cooked through with no pink remaining. Set aside.
- 3
Cook the halloumi in the same pan for 2 minutes on each side until golden.
- 4
Meanwhile, roughly chop the cucumber and tomatoes and thinly slice the red onion. Toss together in a bowl with the olives and remaining olive oil. Season well.
- 5
Divide the salad between bowls and top with the sliced pork and halloumi.
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