Ingredients
1 clove of garlic, finely grated
1 tsp dried oregano
For the salad
2 large, ripe tomatoes, roughly chopped
1 red onion, peeled and thinly sliced
1 cucumber, halved, deseeded and roughly chopped
2 handfuls of Kalamata olives, pitted
2 tsp dried oregano
4 tbsp extra virgin olive oil
organic red wine vinegar
150g barrel-aged feta
Method
- Remove the chops from the fridge and season with dried oregano, the grated garlic, and a drizzle of oil. Toss together to coat the chops and set aside for an hour.
- Fire up the bbq and let the charcoal burn down.
- Season the chops with salt and place on a cooler area of the grill, fat side down and allow the fat to render for 4-5 minutes.
- Lay the chops on their side and move to a hotter part of the grill. Keep moving around and flipping regularly, to ensure an even cook.
- Cook the chops for 3-4 minutes, allowing them to take on as much char as you desire, the remove and leave to rest.
- For the salad: Take a large bowl and add the tomatoes, red onion, and cucumber. Season with sea salt and toss. Add a splash of red wine vinegar and leave to sit for 5 minutes.
- Add the dried oregano, black olives, and olive oil. Toss together and taste, adjusting the seasoning as necessary.
- Decant onto a platter and lay the feta over the top in large chunks. Sprinkle over a little more dried oregano and serve.