Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
814
Calories
48g
Protein
48g
Fat
52g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 400g/14oz can chickpeas
- 1 garlic
- ½ lemon
- 1-2 tbsp tahini
- salt and freshly ground black pepper
- 4-6 tbsp light olive oil
- pinch paprika
- 1 x 150g/5¼ oz boneless pork chop
- 250g/8¾oz pork mince
- ½ onion
- 3 garlic
- small bunch fresh flatleaf parsley
- ½ lemon
- salt and freshly ground black pepper
- 25g/1oz feta
- 1 tbsp olive oil
- 6 Kalamata olives
- 2 pickled chillieschilli
- ½ medium red onion
- ½ cucumber
- 4 medium ripe tomatoes, cut into quarters
- ½ medium red onion
- small bunch fresh flatleaf parsley
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 100g/3½oz feta
- 60g/2oz Kalamata olives
- ½ tsp dried oregano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes