Vegan Gyros

Ingredients

• 2 medium sweet potatoes, scrubbed clean and cut into 5mm thick fries
• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• ½ lemon, juiced
• 2 x 200g soya chicken-style pieces
• 4 whole wheat pitta breads
• 1 cup lettuce, finely shredded
• 200g cherry tomatoes, roughly chopped
• for the tzatziki :
• ½ cucumber, coarsely grated
• 100g plain yoghurt
• 1 lemon, zested, plus 1 tablespoon juice
• 1 small garlic clove, finely crushed
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Preparation

1. preheat the oven to 200°c. place a large, heavy baking tray inside to heat up.
2. toss the sweet potatoes in 1 tbsp oil on the preheated tray and roast in the oven for 25 mins, tossing occasionally, until cooked.
3. meanwhile, toss the red onion in the lemon juice in a bowl and set aside to pickle for 20 mins then drain.
4. to make the tzatziki, place the grated cucumber in a sieve and squeeze out as much liquid as possible. add to a bowl and mix in the remaining ingredients. season to taste with freshly ground black pepper.
5. about 5 mins before the sweet potatoes are ready, heat the remaining oil in a large, nonstick frying pan and cook the fillet pieces to pack instructions until piping hot and crisping.
6. toast the pittas, then cut a pocket down one of the long sides. open up and spread over the tzatziki. fill with lettuce, cherry tomatoes, pickled red onion, fillet pieces and some sweet potato chips.