Greek-style Pork Strips

Cut the mint into fine strips.

Stir the natural yogurt with the mint and season with lemon juice, salt and pepper.

Pick the thyme leaves off the stems and set aside 4 sprigs for garnish.

Halve the zucchini lengthwise and slice into about 1 cm thick rounds.

Slice the black olives.

Cut the pork schnitzel into thin strips and lightly season with salt and pepper.

Heat oil in a non-stick pan and fry the meat vigorously for about 5 minutes.

Add the zucchini and fry together for about 2 minutes.

Deglaze with the canned tomatoes and stir everything well.

Press the garlic through a garlic press and add it together with the olives and thyme leaves to the sliced meat.

Bring everything briefly to a boil and season with salt and pepper to taste.

Plate the sliced meat, place a little yogurt dip on a lettuce leaf alongside, and garnish with the remaining thyme sprigs.

Serve the remaining yogurt dip and flatbread on the side.