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

Dice potato into 1-2cm cubes and boil in water for 10-15 minutes until cooked.

Strain and let cool for 10 minutes.

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.

Toss potatoes in a little oil and a pinch of salt, and roast for about 15 minutes.

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, potato salad and cucumber tzatziki.

Roll up and dig in.