Gyros-inspired Gammon Wraps with Falafel
with chips and garlic yoghurt sauceCalories
:
1048 kcalProtein
:
59.5g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
1 sachet(s)
Dried Oregano
2 sachet(s)
Garlic & Herbs
600 grams
Potatoes
4 unit(s)
Lebanese Flatbread
(Contains: Cereals containing gluten, Wheat May be present: Cereals containing gluten, Wheat)
110 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Tomato
300 grams
Gammon Steak
1 unit(s)
Onion
1 unit(s)
Courgette
15 grams
Pomegranate Molasses
160 grams
Falafel
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4386 kJ
Energy (kcal)1048 kcal
Fat18.8 g
of which saturates7.3 g
Carbohydrate158.9 g
of which sugars24.5 g
Dietary Fiber16.8 g
Protein59.5 g
Salt7.2 g
Potassium1598.5 mg
Calcium141.7 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray. Toss with oil, oregano, salt and pepper. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
- Add the falafel to the tray for the final 8-10 mins.
TIP: Use two baking trays if necessary.
2
- Meanwhile, trim the courgette, chop lengthways into 1cm slices, then chop into 1cm wide batons.
- Place a pan over high heat (no oil).
- When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few mins—this will allow the courgette to pick up a nice colour.
- Once cooked, season with salt and pepper. Transfer to a bowl and keep warm.
- Halve, peel, and thinly slice the onion.
3
- Thinly slice the gammon.
- Return the pan to a high heat with another drizzle of oil.
- Add the gammon, half the garlic herb seasoning and the onion.
- Fry for 4-5 mins, stirring constantly. Taste and season with pepper, if required. IMPORTANT: Wash hands and equipment after handling raw pork. Gammon is cooked when no longer dark pink in the middle.
TIP: Take care when removing the gammon from the packaging.
4
- In a small bowl, mix the yoghurt with the remaining garlic herb seasoning. Season to taste with salt and pepper.
- Roughly chop the tomatoes.
5
- Place the lebanaese flatbreads on a baking tray.
- Sprinkle with a little water and pop into the oven to warm through, 2-3 mins.
6
- Serve the falafel, chips, bread, tomato, garlic yoghurt, courgette, gammon, pomegranate mollasses and onion separately.
- Allow everyone to build their own dish at the table.
