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Pork-Filled Pittas with Grilled Lemons
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Mediterranean flavours combine with free range pork escalopes in this quick supper for four.
Makes: 4 (makes 4 filled pittas)
If cooking on the barbecue, thread the lemon and onion wedges onto skewers and cook with the whole pork escalopes for 4-5 minutes each side. Use the leftover spinach in salads, soups or curries.
You can marinate the pork in the fridge for up to 12 hours before cooking.
Wash hands, equipment and work surfaces thoroughly after handling raw meat.
Typical values per serving:
This recipe was first published in May 2004.