Tofu gyro, tzatziki, hummus, roast courgette, olives and parsley

Preheat oven to 230.

Peel and mince the garlic.

Remove the parsley leaves from the stalk and finely chop.

Remove the pits from the olives and roughly chop.

Dice the tomato.

Remove the top of the courgette and slice into 2cm rounds.

Toss in a little oil and a pinch of salt, and roast for about 10 mins stirring occasionally. A little black char is good.

Once cooked toss with the olives and chopped parsley.

Grate the cucumber into a colander, add a pinch of salt and allow to sit in a sink.

Squeeze any moisture out of the cucumber and combine with the tzatziki.

Remove the tofu from the pack and discard any liquid.

Slice the tofu into 6 long ‘steaks’. Sprinkle with gyro rub and a pinch of salt.

In a hot pan with a little oil fry the tofu steaks for about 90 seconds on each side until golden.

Once they are they almost ready throw in the garlic.

Warm the pitas in the oven.

Spread hummus over the pita and top with tofu, tomato, courgette salad and cucumber tzatziki.

Roll up and dig in.