4 pork fillets (about 7oz each) |
4 plum tomatoes |
1/2 cucumber, peeled and cut into 1/2in thick slices |
4 ounces feta cheese, cubed |
2 ounces kalamata olives, stoned |
1 small red onion, thinly sliced |
2 teaspoons oregano leaves |
5 tablespoons extra virgin olive oil |
2 tablespoons red wine vinegar |
2 teaspoons dried oregano |
2 garlic cloves, finely chopped |
2 anchovy fillets, finely chopped |
fresh ground black pepper |