zoom Pork souvlaki with couscous & beetroot salad
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    Pork souvlaki with couscous & beetroot salad

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    Pork souvlaki with couscous & beetroot salad

    • Preparation time: 15 minutes + marinating
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30-35 minutes + marinating

    Serves: 4

    Ingredients

    400g pack 4 British Pork Loin Medallions, cut into 3cm pieces
    1 tsp smoked paprika
    1 tsp garlic paste
    1 tsp dried oregano
    1 tsp olive oil
    1 lemon, ½ tbsp juice, plus wedges to serve
    2 red peppers, deseeded and cut into chunks
    300g pack G’s Beetroot, cut into chunks
    ½ red onion, finely sliced
    2 x 300g packs cauliflower, kale & couscous  

    Method

    1. Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with parchment paper. Add the pork to a large bowl and mix with the paprika, garlic paste, oregano, oil and lemon juice. If there’s time, cover, set aside and marinate for 10-20 minutes.

    2. Thread the meat and peppers onto 4 skewers, alternating the pieces, then roast for 15-20 minutes, or until thoroughly cooked, no pink meat remains and the juices run clear.

    3. Meanwhile, mix the beetroot in a bowl with the red onion and season. Cook the cauliflower, kale and couscous according to pack instructions, then serve with the pork and beetroot salad, with lemon wedges on the side to squeeze over. 

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    Cook's tip This recipe is quick and easy to prepare, but to save more time, try using some of our Essential Beetroot Salad instead of cutting and making your own.

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