Vegan Roast Purple Sprouting Broccoli Gyro with Tzatziki

Prep 10 min
Cook 40 min
Serves 4

250g self-raising flour
400g plant-based Greek yoghurt
Sea salt and black pepper
½ cucumber
500g purple sprouting broccoli, trimmed
Olive oil
½ tsp sweet smoked paprika
1½ tsp oregano
1 tsp garlic granules
4 sprigs fresh mint, leaves picked and finely chopped
½ garlic clove, peeled and finely grated
1 lemon
1 tomato, sliced
1 little gem lettuce, shredded
4 pickled green chillies

Heat the oven to 240C (220 fan)/490F/gas 9. Put the self-raising flour in a large bowl and mix in 250g of the yoghurt and half a teaspoon of sea salt. Stir with a fork until it all comes together, then knead until you have a smooth dough. Set aside to rest.
Halve the cucumber and coarsely grate it into a sieve. Stir in half a teaspoon of salt and leave to drain over a bowl.
Put the broccoli in a large roasting tray, drizzle with olive oil, season well and sprinkle with the paprika, oregano and garlic granules. Massage into the broccoli, then roast for 15-18 minutes, until charred and cooked through.
Put the drained cucumber in a bowl, stir in the remaining yoghurt, most of the chopped mint, the grated garlic and a squeeze of lemon, then season generously.
Divide the dough into four even pieces, then roll into balls. Roll out each ball into a large, roughly 20cm-diameter circle. Put a large frying pan on a medium heat, drizzle with a little oil, then lay in one of the flatbreads. Cover the pan, leave to cook for two minutes, then flip over the bread and cook, uncovered this time, for another two to three minutes. Remove, wrap in a tea towel to keep warm, and repeat with the rest of the dough.
When all the flatbreads are cooked, spoon some tzatziki on each one, then top with a quarter of the charred broccoli, a slice of tomato, some shredded lettuce, a pickled chilli and a squeeze of lemon. Finish with a little chopped mint, wrap up and tuck in.

by Georgina Hayden
Recipe source