Farmer's salad with gyros

Ingredients for 4 servings:

• 1 onion(s)
• 400 g pork neck, boned
• 2 garlic cloves
• 7 tbsp olive oil, good quality
• 1 tbsp spice mix (gyros seasoning salt)
• 3 beefsteak tomatoes
• 1 cucumber(s)
• 1 onion(s), red
• 200 g sheep’s cheese
• 3 sprigs of thyme
• 3 tbsp white wine vinegar
• salt and pepper
• 100 g black olives
• 4 peppers, pickled

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

For the gyros, peel the onion and garlic. Halve the onion and slice into thin rings. Finely chop the garlic. Wash the meat, pat dry, and cut into 1.5 cm strips. Mix 3 tablespoons of oil and gyro seasoning salt. Mix with the meat strips, garlic, and onion rings. Cover and chill for 30 minutes. For the salad, roughly dice the tomatoes and cucumber. Peel the red onion and slice into thin rings. Crumble the feta. Wash the thyme and pick off the leaves. Mix the vinegar with salt, pepper, and thyme. Whisk in 4 tablespoons of oil. Mix the cucumber, tomatoes, red onion, olives, feta, and vinaigrette. Heat a pan without fat. In 2-3 batches, fry the meat strips on all sides over high heat until browned. Season with a little salt and pepper. Divide the dressed salad between 4 plates and serve appetizingly with the gyros. Garnish each with a chili pepper. The salad can be served with pita or thin Arabic flatbread.