Ainsley Harriott served up tasty pork souvlaki with an alternative Greek salad recipe on Ainsley’s Food We Love.

The ingredients are: 700g pork shoulder, cut into 2-3cm cubes.

For the marinade: 2 tbsp olive oil, 1 large clove of garlic, grated, Juice and zest of 1 lemon, 1 tbsp of dried oregano, 1 tsp ground cumin, ½ tsp dried chilli flakes (optional), ½ tsp sweet paprika, Sea salt and freshly ground black pepper.

For the Greek Green salad: 2 romaine hearts, 6 spring onion, trimmed and sliced, 2 tbsp roughly chopped fresh dill, 1 tbsp roughly chopped fresh parsley, 5 tbsp extra-virgin olive oil, 2 tbsp white wine vinegar or lemon juice, ½ tsp dried oregano, 1 tbsp toasted flaked almonds, Salt and freshly ground black pepper.

To serve: Flatbreads or pitta, 1 lemon, cut into wedges.

See Ainsley’s recipes in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.