Tasty and delicious, especially after a day spent on sun or at work. Beautifully seasoned grilled meat, accompanied with salad, garlic dip and sexy potatoes. Enjoy and get inspired!
Total Time: 1 hour
½ cup of mayonnaise
½ cup of yogurt
2 cloves of garlic, crushed, peeled and finely chopped
300g of pork shoulder, cleaned and diced in chunks
1 teaspoon of sweet paprika powder
A splash of Worcestershire Sauce
A pinch of chili flakes
Sea Salt and ground black pepper
2 small shallots, peeled and finely chopped
3 cloves of garlic, crushed, peeled and finely chopped
5 small potatoes, peeled and sliced
1 knob of butter
3 naan breads, halved
6 small cherry tomatoes, washed and halved
1 handful of Feta Cheese
4 leaves of Iceberg Salad, washed
In a small serving bowl place the mayonnaise, yogurt and garlic. Mix well, cover and keep in a cold place until serving.
In another serving bowl mix cherry tomatoes with Feta Cheese and Iceberg Salad on side.
Place the pork in a medium metal stainless bowl. Season with paprika powder, chili flakes, Worcestershire Sauce, salt and pepper. Add splash of olive oil and mix with a spoon.
Heat up a splash of olive oil in a medium frying pan on high heat. Add shallots and garlic. Sweat it out for about 2 minutes before you add the meat.
Meat in, roast it all over until it gets nicely golden in about 5 minutes. Transfer the meat into a small serving tray and cover with aluminium foil. Done.
Next, transfer the potatoes into the “meat” frying pan. Add a knob of butter and nicely roast them on high heat. Mix (and mash a little) them with a wooden spoon. Keep them warm until serving. Done.
The last step is to warm up the naan bread, halved from the tops, in the oven for about 5 minutes.
Take a leave of Iceberg Salad and place it inside of the naan bread.
Layer with the meat mix, tomatoes and Feta Cheese. Sprinkle with a good amount of garlic dip. Serve with all extras and Potato Mash.
Makes 3 serves.