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GREEK GYROS

Tzatziki is a wonderful dip for things like nachos and crudités or simply spread over bread, so make an extra batch of it to use in another meal. You can make these mushrooms a day ahead and reheat them. If you don’t fancy bread, this would make a really great salad box.

SERVES 4

2 red onions

2 garlic cloves

400g shiitake mushrooms

3 tbsp olive oil

2 tbsp red wine vinegar

2 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

½ tsp smoked paprika

½ tsp sugar

1 tsp salt

1 large tomato

½ head baby gem lettuce

4 Greek pitta breads (roughly 20cm in diameter)

FOR THE TZATZIKI

½ cucumber

1½ tbsp salt

1 lemon

1 small garlic clove

4 fresh mint leaves

10g fresh dill

200g thick coconut yoghurt

a drizzle of olive oil

salt and black pepper

Fine grater or Microplane | 2 frying pans | Clean tea towel | Cut out 4 23 x 23cm squares of parchment paper

First make the tzatziki | Peel the cucumber and grate it into a bowl | Sprinkle over the salt and stir to coat | Set aside for 15 minutes

Peel and thinly slice the onions for your gyros | Peel and grate the garlic | Cut the mushrooms into 1cm-thick strips

Put a frying pan over a medium heat and pour in 2 tablespoons olive oil | Add half the sliced onion and fry for 3–4 minutes | Add the garlic and stir for 2 minutes | Add the remaining olive oil | Tip in the mushrooms and stir them into the onions for 3–4 minutes | Add the red wine vinegar, oregano, thyme, rosemary, paprika, sugar and salt | Fold everything together and cook for 7–8 minutes | Reduce the heat to low and keep warm, stirring occasionally

To finish the tzatziki, tip the cucumber into the middle of a clean tea towel, gather up the edges and squeeze out the excess water | Put the strained cucumber back into the bowl | Cut the lemon in half and squeeze over the juice of one half, catching any pips in your other hand | Peel the garlic and finely grate it into the bowl | Finely chop the mint leaves and dill and add them to the bowl | Pour over the coconut yoghurt and mix everything together with a spoon | Taste and season with more lemon juice, if necessary, salt, pepper and a drizzle of olive oil

Thinly slice the tomato | Shred the lettuce

Warm the pitta breads | Put the second frying pan over a medium heat | Gently warm the pitta breads in the pan for a minute on each side

Lay the squares of parchment paper on a clean surface and put a pitta on each one | Spread with a generous helping of tzatziki | Top with the lettuce, tomato slices, an equal serving of the mushroom mixture and the rest of the sliced onion | Wrap your gyros up in the parchment paper and serve immediately