Method

• 1.
  Combine onion and 2 tbs vinegar and set aside to pickle.
• 2.
  Put the sweet potato in a saucepan of water, bring to a boil and cook until just tender. Drain and set aside.
• 3.
  To make the marinade, combine dried herbs, zest, garlic, remaining vinegar, ¼ cup (60ml) oil and season. Cut pork into 1cm-thick strips and toss with two-thirds of the marinade.

• 4.
  Heat a frypan over high heat, and cook pork in batches for 6-8 minutes, turning, until cooked through. Rest, covered with foil.
• 5.
  Heat remaining 2 tbs oil, add the sweet potato and cook for 4-5 minutes, until caramelised. Add the remaining marinade to the pan, and cook for a further 2 minutes.
• 6.
  Combine the mint, parsley, tomato and onion.
• 7.
  Reserve a third of the ingredients for the lunch box wraps.
• 8.
  For dinner, serve pork with sweet potato, herb salad and yoghurt. For lunch, fill the pita wraps and enclose in baking paper.