Pork gyros
PREPARATION TIME 40 minutes
COOKING TIME 30 minutes
SERVES 2
INGREDIENTS
For the chips
• 2 large white potatoes • ½ tbsp oil • 1 tsp oregano • sea salt and black pepper
For the zest
• ½ red onion • 1 lemon • sea salt
For the dressing
• 75g baby plum tomatoes • ½ cucumber • 1 handful of fresh mint • 80g almond yogurt
For the wraps
• 8 tbsp buckwheat flour • sea salt • 200ml water • 1 tsp oil
For the filling
• 300g free-range pork strips • 1 tsp sumac (citrus-flavoured Middle Eastern spice) • 1 tsp dried oregano • sea salt and black pepper
To serve • 20g mixed salad leaves • lemon wedge • mint leaves
METHOD
1 Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Leaving the skin on, cut the potatoes into fries. Place onto a lined baking tray and drizzle with ½ tbsp oil; season with oregano, sea salt and black pepper. Bake for 25-30 minutes, until golden.
2 Finely slice the half onion. Zest the lemon and quarter. Put the onion into a small bowl with the juice from half the lemon and a
