Greek
Greek
Olive and caper Chicken Breast Side
A herby take on Chicken Breast Side, built on olive and caper and finished the way we like it....
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.
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