Pork souvlaki, wholemeal pita and apple slaw

Serves 6

Ingredients

Meat skewers
600g lean pork fillets
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
1 tbsp extra virgin olive oil

Wholemeal pita
225g strong flour (baker’s flour)
50g wholemeal flour
150ml warm water
5g dry yeast
1 tbsp extra virgin olive oil
1 tbsp reduced fat Greek yoghurt
1 tbsp honey
½ cup semolina

Slaw
1 Granny Smith apple
1 large head of fennel
1 cup reduced fat Greek yoghurt
1 tbsp roughly chopped dill
1 tbsp shredded flat leaf parsley

Method

Dice the pork into roughly 2cm cubes. Crush the cumin, coriander and fennel seeds in a mortar and pestle to a course texture and place into a freezer bag with the pork fillets, shaking bag to coat. Refrigerate until needed. 

Mix the flours, salt and yeast together. Stir in the water, olive oil, honey and yoghurt until combined.

Transfer to a floured bench and knead for 5 minutes until smooth.

Place into an oiled bowl twice the size, cover with cling wrap and prove for 1 hour.

Knead again to remove any trapped gasses, this time using semolina to prevent sticking.

Divide dough into 6 balls.

Roll the balls out until they’re approximately 5mm thick, sprinkle with semolina to prevent sticking.

Prick all over with a fork, place onto a tray and allow to prove for 10 minutes.

Pre-heat a non-stick frying pan or barbeque, spray cooking surface lightly with oil and cook bread until golden brown on each side.

Finely shave the fennel and place into a medium sized bowl. 

Finely slice the apple into matchsticks (or grate the apple if preferred) and add to the fennel along with the yoghurt, dill and parsley. 

Pre-heat barbeque to a high heat, skewer the pork fillets dividing the meat into 6 skewers, lightly brush with the extra virgin olive oil and cook for approximately 2 minutes on each side or until cooked through. 

Allow pork to rest for a few minutes before serving on warm pita bread with the apple and fennel slaw. 

Note: Pita can be served immediately or reheated in a pan if preparing in advance. 

Recipe courtesy of Diabetes Australia – Vic food ambassador Travis McAuley


Get active with hundreds of Melburnians on Sunday 15 March 2015 for Breakfast Around the Tan presented by Diabetes Australia - Vic. Stroll the leafy greenery of the Royal Botanic Gardens, with pit stops at five breakfast stations filled with nutritious, dietitian-recommended breakfast options to kick-start your day.

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