Gyros with Tzatziki and Tomato Salad

Ingredients

• 0.5 cucumber
• 200 g low‑fat quark
• 250 g plain yogurt
• 1 tbsp Lemon Juice
• 6 tbsp Olive oil
• 4 Garlic cloves
• Salt
• Pepper (freshly ground)
• 600 g pork tenderloin (pre‑cooked)
• 1 tsp dried thyme
• 1 tsp Dried oregano
• 3 onions
• 4 tomatoes
• 1 pickled pepperoni
• 2 anchovy fillets
• 80 g black, pitted olives
• 1 tbsp capers (jarred)
• 100 g Feta

Instructions

1. 1.

   Peel the cucumber, cut it lengthwise in half, remove seeds with a spoon and grate. Mix the quark, yogurt, lemon juice, 1 tbsp oil and cucumber grating together. Peel the garlic and squeeze into the mixture. Season with salt and pepper.

2. 2.

   Wash the pork, pat dry, trim, and slice thinly. Toss with thyme, oregano, salt and pepper. Slice one onion into rings and add two‑thirds to the meat. Mix in 3 tbsp oil and let marinate for 10 minutes. Sear the pork in a hot pan until browned.

3. 3.

   Wash the tomatoes and cut into pieces. Slice the pepperoni into rings. Drain the anchovies well and combine with tomatoes, onions, olives, capers, cubed feta and remaining olive oil. Plate the meat with a dollop of tzatziki on each plate and serve.