Juicy Marbles

Mediterranean Salad Bowl

with Suvlaki-Style Meaty Meat and Kritharaki

Banish winter despair with the culinary teleportation device known as “Mediterranean Salad Bowl.” One tiny nibble, and you’re no longer wrapped in a burrito of seasonal depression. You are basking in the Aegean sun, olive branches strategically obscuring your private parts, being whispered sweet nothings by a European lover who is most definitely not gaslighting you (..right?). At the heart of this flavor odyssey is Souvlaki, a zesty, grilled chariot of meaty flavor, arriving on your tongue alongside its more humble brother, orzo (which we call kritharaki, because here at Juicy Marbles, we’re cultured as shit). Paired with crisp cucumbers, juicy cherry tomatoes, and olives so briny they'll slap your taste buds from their winter slumber, this meal isn’t just a fleeting summer romance, it's your defining sensual awakening. And definitely not a mixed metaphor of mythological proportions.

Ingredients

Suvlaki-Style Meaty Meat
• 2 Meaty Meat Pork
• 3 tbsp oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• Zest of 1 lemon
• 3 tbsp lemon juice
• 1 tsp salt
• ¼ tsp cracked black pepper
• 2 tbsp olive oil for frying

Mediterranean Salad Bowl
• ½ cup/100 g kritharaki (Orzo pasta)
• 3 baby cucumbers
• 80 g medium-sized cherry tomatoes
• ½ red onion
• 20 g kalamata olives
• 4 tbsp vegan greek-style yogurt
• A bunch of fresh oregano and mint (¼ cup of leaves)
• Olive oil, lemon juice and salt to taste for seasoning the salad

30 MIN / SERVES 2

preparation

Suvlaki-style Meaty Meat
1. Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be fully defrosted, as it’s easier to cut when slightly frozen.
2. Make the marinade by mixing together olive oil, dried oregano, garlic powder, lemon zest, lemon juice, salt, and pepper.
3. Prepare the Meaty Meat: Open the packaging using scissors (the easiest way). Chop each Meaty Meat piece into chunks by slicing it in half heightwise, then cutting each half into 2–3 cm chunks.
4. Marinate: Place the chunks into the marinade, mix well to coat, and let them sit for 15–20 minutes. In the meantime, prepare the other components of the dish.
5. Cook: Heat olive oil in a pan over medium heat. Place Meaty Meat chunks into the pan and cook for 7–9 minutes until browned on all sides. Do not overcrowd the pan; if necessary, cook the chunks in batches.
6. Once nicely browned, remove from heat.

Mediterranean Salad Bowl
1. Cook kritharaki according to the package instructions. Once cooked, let it come to room temperature.
2. Cut baby cucumbers into 5 mm slices.
3. Cut cherry tomatoes in half.
4. Cut Kalamata olives in half and remove the pit.
5. Thinly slice the red onion.
6. Destem oregano and mint.

Serve
1. Divide the cooked kritharaki between two bowls.
2. Top with cucumber slices, cherry tomato halves, Kalamata olives, and Meaty Meat chunks.
3. Spoon vegan Greek-style yogurt on top (it kind of acts like a dressing).
4. Sprinkle with fresh oregano and mint.
5. Season the salad with olive oil, lemon juice, and salt to taste.
6. Store leftovers in the fridge and enjoy the next day (keep them separate to prevent them from becoming soggy)!