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Shredded pork, little gem & pomegranate flatbreads
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400g pack slow cooked pork shoulder with a date & five spice sauce
½ x 28g pack coriander
100g Essential Greek Style Yogurt
1 clove garlic, crushed
2 tbsp pumpkin seeds
1 tbsp olive oil
2 small onions, thinly sliced
3 Essential Little Gem lettuce, cut lengthways into quarters
4 wholemeal pittas, toasted
75g pomegranate seeds
1. Preheat the oven to 200ºC, gas mark 6. Empty the meat and liquor into the foil tray provided and cover with foil. Cook for 20 minutes. Reserve a little roughly chopped coriander for sprinkling, finely chop the remainder and mix in a bowl with the yogurt, garlic and a little black pepper.
2. Briefly toast the pumpkin seeds in a dry frying pan and tip out onto a plate. Heat half the oil in the pan and gently fry the onions for 8-10 minutes, until deep golden. While frying, drain the liquor from the pork, pour the pack of sauce over the meat and return to the oven for 5 minutes. Shred the pork using forks.
3. Remove the onions from the pan, heat the remaining oil and fry the lettuce briefly to heat through. Split the pittas in half and place on plates. Pile the lettuce, onions, pork and juices on top. Scatter with the pomegranate seeds, pumpkin seeds and chopped coriander. Serve with the yogurt on the side.
Cook’s tip Pumpkin seeds are a great meal topper – they add crunch and also provide a variety of minerals, including magnesium and phosphorus, which contribute to the maintenance of healthy bones and teeth.
Typical values per serving:
1 of your 5 a day; source of fibre; high in protein.
This recipe was first published in August 2020.
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