- 1 orange
- 2 garlic cloves
- 2 tsp dried oregano
- A 250g pack of pork stir-fry strips
- 2 sweet potatoes
- 1 aubergine
- A 250g punnet of cherry tomatoes
- 1 red onion
- ½ x 200g pack of feta
- A handful of sage, leaves only
- 1 lettuce
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Large roasting tin
- Frying pan
Warm a frying pan over a medium heat. Tip in the pork along with its marinade. Cook and stir for 8 mins till the pork is cooked through and the sauce has reduced. Serve with the dressed lettuce and roast veg. Scatter over the remaining sage leaves to garnish.
While the veg and feta are cooking, roughly shred the lettuce. Add to the other bowl of orangey dressing you made earlier and toss to coat.
Crumble half the pack of feta over the veg. Add most of the sage leaves. Put the tin back into to the oven and cook for 10 mins to melt the feta.
Crush the other garlic clove. Whisk in a mug with 1 tbsp oil and some seasoning. Pour over the veg and toss together. Roast for 20 mins. Stir the veg to turn them over. Roast for another 10 mins till tender.
Slice the sweet potatoes into thin rounds (no need to peel them). Cut the aubergine into 1 cm rounds. Peel and chop the onion into thick wedges. Tumble the veg into a large roasting tin with the tomatoes.
Add the pork strips to one of the bowls of orange dressing. Turn to coat the pork in the dressing, then set aside to marinate.
Heat your oven to 180°C/Fan 160°C/Gas 4. Zest and juice the orange into a bowl. Peel and crush 1 garlic clove. Add to the orange. Sprinkle in 2 tsp of the dried oregano, 1 tbsp oil and some seasoning. Stir, then pour half into a separate bowl for later.
Feta be good to me
Pop your leftover feta in an ovenproof dish and sprinkle over any leftover oregano. Drizzle with oil and bake for 10-15 mins 180°C/Fan 160°C/Gas 4 till golden and soft. Dip in chopped veg or breadsticks.