High Protein Soy Chunk Gyros with Tzatziki

Cook the chips

1. Cook the oven chips according to packet instructions

Prep the soy chunks

1. Soak the soy chunks in the just boiled vegetable stock for 10 minutes until fully rehydrated
2. Drain well and squeeze firmly to remove excess liquid
3. Set aside on a clean tea towel to steam dry for a few minutes

Season and grill

1. Change oven setting from oven to grill and preheat to high
2. In a large bowl add the olive oil, seasonings and a generous pinch of salt until well combined
3. Add the soy chunks and toss to coat evenly
4. Spread onto a foil lined (optionally) baking tray in a single layer
5. Grill near the top of the oven for 4-6 minutes until golden and a little charred at the edges
6. Toss and repeat but keep a close eye as grills vary wildly in heat

Make the flatbreads

1. Combine the flour, yoghurt and salt in a bowl and mix until a shaggy dough forms
2. Turn out onto a lightly floured surface and knead briefly until smooth
3. Divide into 2 equal pieces and roll each out thinly roughly the size of a dinner plate
4. Cook in a large dry frying pan over a high heat for 1-2 minutes each side until puffed, charred in places and cooked through
5. Keep warm and soft in a clean tea towel until ready to serve

Make the tzatziki

1. Grate the cucumber coarsely then squeeze firmly in your hands to remove as much moisture as possible
2. Combine with the yoghurt, grated garlic, olive oil, dill or mint and lemon juice
3. Season with salt
4. Taste and adjust

Assemble

1. Spread a generous amount of tzatziki onto each flatbread
2. Top with the gyros spiced soy chunks, chips, pickled onions, tomato and shredded lettuce