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 pinch of sea salt. Stir well, then set aside.

3 Halve the tomatoes. Thinly slice the half cucumber. Remove the mint leaves from their stalks and finely chop (leave some leaves for garnish). Mix the chopped mint and yogurt together in another small bowl. Season with sea salt and black pepper.

4 To make the wraps, place the flour into a mixing bowl and season with sea salt. Slowly add 200ml water, until you have a smooth batter. Heat a medium frying pan with 1 tsp oil on a medium heat. Pour in half the batter and swirl around. Cook for 3 minutes on each side, until turning golden brown. Set aside. Repeat with the remaining batter.

5 Put the pork into a bowl. Mix with the zest, sumac, oregano, sea salt and black pepper. Return the pan to a medium-high heat with 1 tsp oil. Fry the pork for 3-4 minutes, until cooked.

6 Serve with the mint yogurt spread on top. Load them up with the fries, tomatoes, salad leaves, cucumber, pickled onion and pork. Garnish with a lemon wedge and mint leaves.