75g FAGE Total 2%
1 small red onion, thinly sliced
2 tbsp sherry vinegar
1 tsp smoked paprika Pinch of chilli flakes
1 tbsp tomato puree
3 spring onions, finely sliced
200g cooked pulled ham hock or shredded ham
1 medium avocado, stoned Juice
½ orange & ½ tsp zest
2 large soft sub rolls, or half-baguettes
Handful spinach leaves
1 stick celery, thinly sliced
Sweet potato wedges, to serve
- In a small bowl mix the onion with a large pinch of salt and 1 tablespoon vinegar. Leave for 10 minutes.
- Heat the remaining vinegar in a small frying pan with paprika, chilli flakes, tomato puree, spring onions and 4 tablespoons water. Bring to a simmer and cook for 2 minutes. Add the pork and cook over a very low heat for 5-6 minutes.
- Mash the avocado roughly and mix with FAGE Total 2% yoghurt, orange juice and zest, season with pepper and spread onto the top half of both bread rolls. Add spinach and celery to the bottom halves.
- Rinse the onions in cold water and pat dry on kitchen roll. Spoon hot pork onto the salad and top with onions.