Greek-Style Pork Gyros & Oregano Fries

• While the fries are baking, combine paprika spice blend, a pinch of salt and a drizzle of olive oil in a small bowl. • In a large frying pan, heat a drizzle of olive oil over high heat. Sear pork fillet until browned, 1 minute on all sides. • Transfer to a second lined oven tray, spoon over paprika mixture and turn to coat. Roast, 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.

• Meanwhile, thinly slice red onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• While the onion is pickling, thinly slice tomato into wedges. • Grate cucumber and squeeze out any excess moisture with a paper towel. • In a second small bowl, combine garlic sauce, cucumber and a pinch of salt and pepper.

• While the pork is resting, drizzle each flatbread with olive oil and season with salt. • Bake directly on a wire oven rack until warmed through, 4-7 minutes.