Jackfruit souvlaki with tzatziki, spiked ketchup, beetroot and roast potatoes

Cut the potatoes in half. Place in a pot of cold, salted water and bring to a boil. Cook for about 15 minutes (until just cooked).

Preheat the oven to 200 degrees Celsius.

While the potatoes are cooking, peel and slice the red onion and separate into two piles.

Peel and mince the garlic.

Remove the parsley leaves from the stalk and finely chop, discard to stalks.

Open and strain the jackfruit and cut each piece into quarters.

In a large frypan, cook one pile of the onion on medium heat in a splash of oil for 2 minutes, stirring regularly.

Add the garlic and cook for 30 seconds before adding the jackfruit and souvlaki paste.

Stir well. Try to crush the jackfruit a bit. Once the jackfruit is fully coated and broken up, remove it from the heat.

Once the potatoes are cooked, cut into rough chunks, toss with oil and salt, and roast for 10 minutes.

After 10 minutes, add the jackfruit to the oven and cook for another 10 to 12 minutes, stirring the jackfruit halfway through. A little black on the jackfruit is ideal, as this gives it an awesome charred taste.

Peel and grate the beetroot and carrot into a bowl.

Combine with the remaining red onion and chopped parsley.

Dice the cucumber into 1 cm cubes.

Warm the pitas or gluten free wraps in a hot pan.

Spread spiked ketchup on one side, top with cucumber, beetroot and carrot salad, potatoes and jackfruit. Drizzle over with tzatziki, roll up and dig in.