Georgina Hayden’s vegan recipe for roast purple sprouting broccoli gyro with tzatziki | Greek food stuff and consume

I adore absolutely nothing extra than a Saturday night gyro in front of the telly. These messy, sunshine-evoking Greek wraps are normally heartier than you consider (if I experienced a pound for every time somebody claimed: “I could absolutely try to eat two”’, only then to be defeated). Having said that, as a great deal as I adore a classic gyro, roasting spiced broccoli spears for the filling would make a refreshing adjust to the basic meat featuring. Most importantly, you do not experience as if you are getting brief-changed, due to the fact the texture is a brilliant replacement for meat: crisp, charred and tender all at the very same time. Provide in these straightforward, fluffy flatbreads, which are a sport-changer when it arrives to kebabs, meze and the like. Make sure there is some warmth in there, much too, possibly in the form of a substantial, spicy, pickled chilli, or a lip-smacking chilli sauce, to provide it all collectively.

Roast purple sprouting broccoli gyro with tzatziki

Prep 10 min
Prepare dinner 40 min
Serves 4

250g self-elevating flour
400g plant-based mostly 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 small gem lettuce, shredded
4 pickled eco-friendly chillies

Warmth the oven to 240C (220 lover)/490F/gas 9. Place the self-elevating flour in a substantial bowl and mix in 250g of the yoghurt and 50 % a teaspoon of sea salt. Stir with a fork until it all arrives with each other, then knead until finally you have a clean dough. Set aside to rest.

Halve the cucumber and coarsely grate it into a sieve. Stir in 50 percent a teaspoon of salt and depart to drain about a bowl.

Put the broccoli in a big roasting tray, drizzle with olive oil, period perfectly and sprinkle with the paprika, oregano and garlic granules. Massage into the broccoli, then roast for 15-18 minutes, right up 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 year generously.

Divide the dough into 4 even parts, then roll into balls. Roll out every ball into a big, roughly 20cm-diameter circle. Place a big frying pan on a medium warmth, drizzle with a very little oil, then lay in just one of the flatbreads. Go over the pan, go away to cook dinner for two minutes, then flip around the bread and cook, uncovered this time, for an additional two to 3 minutes. Clear away, 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 individual one particular, then leading 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 minor chopped mint, wrap up and tuck in.

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