Friday: One-tray pork pittas
500g potatoes, cut into wedges
1½ tbsp olive oil
3 peppers, sliced
2 red onions, cut into wedges
1 courgette, cut into 2cm chunks
4 garlic cloves, 3 skin-on, 1 crushed
700g pack pork chops, fat trimmed
2 tsp dried oregano
4 wholemeal pittas
150g low-fat natural yogurt
1 lemon, ½ zested and juiced, ½ cut into wedges
5g fresh flat-leaf parsley, chopped
1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes on a large baking tray, season and drizzle with ½ tbsp oil. Bake for 25 mins, then reduce the oven temperature to gas 6, 200°C, fan 180°C.
2. Push the potatoes to one side of the tray and add the peppers, onions, courgette and skin-on garlic to the other side. Place the pork on top of the veg, sprinkle with the oregano, season, then drizzle with 1 tbsp oil. Roast for 25 mins, turning the pork halfway, until the pork is cooked through and the veg is golden and tender. Add the pittas to the oven for the final 5 mins.
3. Meanwhile, mix the yogurt with the crushed garlic, lemon juice and most of the parsley. Season to taste.
4. Slice the pork into strips. Slice open the pittas and fill with the pork and vegetables. Drizzle with some of the yogurt, scatter with the cheese, lemon zest and remaining parsley, and serve with the potatoes, lemon wedges and remaining yogurt.