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Fresh pre-cut ingredients
Ready in 10 minutes

Greek-Style Ground Pork Pita with Tzatziki

Zucchini, Cherry Tomato & Olive Miscela Salad

Cooking time

10 minutes

Servings

2/4

Calories

810 /serving

What do we want? Pita! When do we want it? Now! In no time you’ll be stuffing thick bread pockets with Greek-inspired goodness to satisfy that want. A generous dash of seasoning goes onto zucchini before it sears, followed by ground pork with a handful of leafy greens and garlic for good measure. Create contrast with fresh crunch from a cherry tomato salad amped up with olive miscela and sweet-tangy vinaigrette. For the final touch, tzatziki has your back.

We will send you:

  • 285g Ground pork
  • 90g Baby spinach (or baby kale)
  • 140g Cherry tomatoes
  • 15ml Minced garlic
  • 200g Zucchini half-moons
  • 45ml Sweet Cider vinaigrette
  • 15g Olive miscela
  • 60g Tzatziki
  • 2 Artisanal pita
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Wheat, Gluten

You will need:

2 Large pans
Oil
Salt & pepper
Total Fat
41 g
Saturated Fat
9 g
Sodium
1280 mg
Total Carb
68 g
Sugars
15 g
Protein
43 g
Fibre
11 g
Preparation
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Sear the zucchini
In a large bowl, toss the zucchini with ½ the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Sauté the zucchini in a single layer, 2 to 3 min. per side, until browned and tender. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the bowl.
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Cook the pork
While the zucchini sears, in a second large pan, heat a generous drizzle of oil on medium-high. Add the pork*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., adding a handful of spinach and the garlic halfway through, until the spinach has wilted and the pork is cooked through. Transfer to a plate and set aside in a warm spot.
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Make the salad
While the pork cooks, halve the tomatoes. In the reserved bowl, combine ¾ of the tomatoes, the olive miscela, vinaigrette, remaining spinach and ¾ of the zucchini; season with S&P and toss well.
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Assemble the pitas
Cut off the top 1/4 of each pita and reserve for a snack. Open each pita pocket and fill with the pork, remaining zucchini, remaining tomatoes and a spoonful of tzatziki.
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Plate your dish
Divide the pitas and salad between your plates. Serve any remaining tzatziki on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.