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Greek Grazing Plate

Home > Pork Recipes > Greek Grazing Plate

  • Dish Type BBQ Or Grill
  • Occasion Entertaining
  • Cut Fillet
  • Serves 4
  • Prep Time 15 mins, plus marinating time
  • Cook Time 15 mins

Ingredients

  • 1 tbsp finely chopped fresh oregano
  • 1 tsp smoked paprika
  • 1 tsp finely grated lemon rind
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 600g pork fillet, trimmed
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 300g mixed medley cherry tomatoes, halved
  • 1 Lebanese cucumber, diced
  • 1 red onion, thinly sliced
  • 3/4 cup kalamatta olives
  • 125g fetta cheese, diced
  • 1 lemon, cut into wedges
  • 2 tbsp fresh oregano leaves
  • ½ cup Greek-style yoghurt
  • 3 wholemeal pocket pitta bread, warmed, torn

Directions

STEP 1

Combine the chopped oregano, paprika, lemon rind, garlic and half the oil in a medium bowl. Season with salt and pepper. Add the pork and turn to coat in the marinade. Refrigerate for 30 mins.

STEP 2

Heat a barbecue or chargrill pan on medium-high heat. Cook pork, turning occasionally, for 10-12 mins or until pork is cooked through. Transfer pork to a plate. Cover loosely with foil and leave to rest for 5 mins.


STEP 3

Meanwhile, whisk lemon juice, mustard and remaining oil in a small bowl. Season with salt and pepper. Arrange tomatoes, cucumber and onion on a serving platter. Drizzle with lemon dressing. Arrange, olives, fetta and lemon wedges on platter.


STEP 4

Thinly slice the pork. Arrange pork on platter and sprinkle with oregano leaves. Serve with yogurt and pitta bread.