Farmer's salad with gyros and yogurt sauce

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 4 tomatoes
• 1 cucumber(s)
• 2 onions, red
• 80 g olives, black
• 8 peppers, pickled
• 200 g feta cheese
• 100 g yogurt, 3.5% fat
• 4 sprigs of thyme
• 5 sprigs of parsley
• 7 tbsp olive oil
• 3 tbsp balsamic vinegar, light
• 1 tbsp lemon juice
• 2 ½ tbsp gyro seasoning
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

For the gyros, peel an onion, halve it, and slice it into very thin rings. Wash the pork fillet, pat it dry, and cut it into thin strips. Wash the parsley, spin it dry, and chop it roughly. Mix the yogurt with 0.5 tablespoons of gyros seasoning and the chopped parsley to make a sauce and season with salt, pepper, and 1 tablespoon of lemon juice. Mix 3 tablespoons of oil and 2 tablespoons of gyros seasoning in a bowl. Add the meat strips and onion rings to the bowl and mix everything well, then marinate in the refrigerator for at least 1 hour. For the salad, wash the tomatoes and cucumber and roughly dice both. Peel the second red onion, quarter it, and slice it into thicker rings. Pit and halve the olives. Roughly crumble the feta and roughly chop the chili peppers. Carefully mix everything together in a bowl. Wash the thyme, spin it dry, and pick off the leaves. Mix 4 tablespoons of olive oil, vinegar, salt, pepper, and thyme to make a dressing. Add it to the salad in the bowl. Mix well and let the salad marinate for a while. Heat a dry pan and cook the meat, onion, and marinade mixture over medium heat for about 6 minutes, stirring frequently. Arrange the salad on plates, divide the gyro over it, and drizzle with the yogurt sauce. Serve immediately. Flatbread goes perfectly with this dish.