recipeName: 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
steps: 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.
NER: sweet potatoes olive oil red onion lemon soya chicken pieces wheat pitta breads lettuce cherry tomatoes tzatziki cucumber yoghurt lemon juice garlic leaf parsley