vegan gyros

Serves: 4

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

Method:
preheat the oven to 200°c. place a large, heavy baking tray inside to heat up.
toss the sweet potatoes in 1 tbsp oil on the preheated tray and roast in the oven for 25 mins, tossing occasionally, until cooked.
meanwhile, toss the red onion in the lemon juice in a bowl and set aside to pickle for 20 mins then drain.
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.
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.
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.