Ingredients
For the Mushrooms :
- 6 Button Mushrooms
- 250g large flat white mushrooms
- 2 tbsp olive oil
- 1/2 lemon
- 1 garlic clove, finely grated
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt & pepper
For the Chips:
- 4 large rooster potatoes
- 2 tbsp vegetable oil
- 1 tsp dried oregano
- 1 tsp garlic granules
- Flaky sea salt
For the Chips:
- 4 large rooster potatoes
- 2 tbsp vegetable oil
- 1 tsp dried oregano
- 1 tsp garlic granules
- Flaky sea salt
For the Tzatziki:
- 1/3 cucumber
- 260g Greek yoghurt
- 1/2 garlic clove, finely grated
- 16 fresh mint leaves, finely chopped
- 1 tbsp olive oil
For the Tzatziki:
- 1/4 cucumber
- 2 large vine tomatoes
- 1/2 red onion
- 1 baby gem lettuce
- 1/2 block feta
- 4 Greek flatbreads
Method
- Peel the potatoes and cut into chip shapes. Rinse with cold water, then drain and pat dry with kitchen towel. Lay the chips on a tray and coat with the vegetable oil, flaky sea salt, garlic granules and dried oregano. Cook in the oven at 200°C for 30-40 minutes (depending on chip thickness), turning halfway until crisp with a fluffy centre.
- Make the tzatziki by deseeding and grating 1/3 cucumber. Squeeze all the moisture out using kitchen towel or a tea towel. Add to a bowl with the Greek yoghurt, garlic, fresh mint leaves, olive oil and salt and mix.
- Peel and slice the large flat white mushrooms and place in a bowl with olive oil, the zest and juice of half a lemon, garlic, dried oregano, smoked paprika, salt and pepper. Toss to coat and then cook the mushrooms in a large frying pan until golden brown.
- Slice the cucumber, vine tomatoes, red onion and baby gem lettuce, crumble the feta and warm the flatbreads. Then assemble the gyros, starting with the flatbread, tzatziki, salad, mushrooms, chips and feta.