GREEK MEZE GYROS BOWLS

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 2142kj COST $$$

4 lamb leg steaks zest, juice ½ lemon 2 tsp Greek seasoning 2 garlic cloves, crushed 500g kumara, peeled, 1cm chips 2 tbsp olive oil 2 large pita bread, cut into wedges 1 baby cos lettuce, chopped 2 Roma tomatoes, chopped 1 beetroot, peeled, grated 50g firm feta, crumbled ½ cup tzatziki dip ⅓ cup pitted kalamata olives mint leaves, to serve

1 Preheat oven to hot, 200°C. Line two oven trays with baking paper. 2 In a shallow dish, combine lamb, juice and zest, seasoning and garlic. 3 In a large bowl, toss kumara with half oil and divide in a single layer between trays. Season. Bake 15-20 minutes until golden and tender. 4 Preheat a barbecue or chargrill on high. Cook pita bread 1 minute each side until grill marks appear. 5 In a large frying pan, heat remaining oil on high. Cook lamb 2-3 minutes each side until cooked to taste. Rest, covered loosely with foil, 2 minutes, then slice. 6 Divide lettuce, tomato and beetroot between four bowls. Add lamb and kumara chips. Sprinkle with feta. Finish with tzatziki, olives and mint leaves. Accompany with broken pita.