400g (13oz) pork fillet, cubed
3 garlic cloves, crushed
1 tsp dried oregano
1 orange, zested and juiced
325g baby plum tomatoes, halved
½ red onion, sliced into wedges
80g (3oz) baby spinach
100g (3 1/2oz) feta cheese, crumbled
2 tbsp. olive oil
1 tbsp. red wine vinegar
Thread the pork, tomato halves and onion wedges onto skewers until all the pork is used up (reserve the leftover veg for the salad). Brush with olive oil and barbecue (or grill) for 8-10 minutes, turning once or twice, until cooked through.
For the salad, combine the olives, spinach, feta and leftover veg. Mix the oil and vinegar, season and drizzle over the salad. Serve with the skewers.
Nutrition Per Serving
Carbohydrate 7.2g Protein 27.8g Fat 19g
From a Tesco recipe here
Incorporate oregano into your life by: