Georgina Hayden's Vegan Recipe for Roasted Purple Broccoli Gyro with Tzatziki | The new vegan

I love nothing more than a Saturday night gyro in front of the TV. These messy, sun-reminiscent Greek wraps are always more hearty than you might think (if I had a pound for every time someone said, 'I could definitely eat two,'' then only to be defeated). However, while I love a classic gyro, roasting spicy broccoli wedges for garnish makes for a refreshing change from the classic meat offering. More importantly, you don't feel like you've been wronged because the texture is the perfect meat substitute: crispy, charred and tender all at once. Serve in these easy and fluffy flatbreads, the game-changer when it comes to kebabs, meze and more. Also, make sure there's some spiciness inside, either in the form of a big spicy pickled chili or a lip-smacking hot sauce, to mix it all up. p>Roasted purple broccoli gyro with tzatziki

Preparation 10 minCooking 40 minServes 4

250g self-rising flour400g yoghurt Vegetable GreekSea salt and black pepper½ cucumber500g purple-sprout broccoli, trimmedOlive oil½ tsp sweet smoked paprika1½ tsp oregano1 tsp granulated garlic4 sprigs of fresh mint, leaves picked and finely chopped½ garlic clove, peeled and finely chopped grated 1 lemon 1 tomato, sliced ​​1 small pearl lettuce, shredded 4 pickled green chiles in a large bowl and mix together 250g of yoghurt and half a teaspoon of sea salt. Stir with a fork until everything is well combined, then knead until a smooth dough is obtained. Let stand.

Cut the cucumber in half and coarsely grate it through a sieve. Stir in half a teaspoon of salt and allow to drain over a bowl.

Place broccoli in a large roasting pan, drizzle with olive oil. olive, season well and sprinkle with paprika, oregano granules and garlic. Rub broccoli in, then roast for 15-18 minutes, until charred and cooked through.

Place drained cucumber in bowl, stir in the rest of the yoghurt, most of the chopped mint, grated garlic and a squeeze of lemon, then season generously.

Divide the dough into four equal pieces, then roll up into balls. Roll out each ball into a large circle about 20cm in diameter. Put a large frying pan over medium heat, drizzle with a little oil, then lay one of the flatbreads in it. Cover the pan, cook for two minutes, then flip 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 done, lay a little tzatziki on each, then top with a quarter of the charred broccoli, a slice of tomato, shredded lettuce, a pickled chili and a squeeze of lemon. Finish with a little chopped mint, wrap and tuck.