We recommend warming the pitas after cutting them. Either in the microwave, or better still fry them in a splash of oil until golden.
Jackfruit souvlaki with tzatziki, beetroot and roast potatoes
Cook time: 45 minutes
Bring a small pot of salted water to boil.
Scrub the potatoes in cold water. You don’t need to peel them.
Cut the potatoes in half and cook in water for about 12 to 15 minutes, until just cooked.
Preheat the oven to 200 degrees Celsius.
While the potatoes are cooking, slice the red onion and separate into two piles.
Mince the garlic.
Open and strain the jackfruit and cut each piece into quarters.
In a large fry pan, cook the onion on medium high 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 spice. Stir well, try to crush the jackfruit a bit. Once the jackfruit is fully coated and broken up, remove from heat.
Peel and grate the beetroot and carrot into a bowl. Combine with the remaining red onion. Dice the cucumber into 1 cm cubes.
Once the potatoes are cooked, toss with oil and salt, then 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 a charred taste.
Open the pita up by gently sliding a knife into it and opening it like a burger bun (or cut in half to pack like a pocket), warm the pitas in a splash of oil in a hot fry pan.
Spread spiked ketchup on one side, top with cucumber, beetroot, carrot salad, the potato and jackfruit. Drizzle over with tzatziki, roll up and dig in.