Bring a bunch of colour and crunch to your dinner table with this mpressive array! Dig into some mouth-watering gyros packed with crispy fries, tender pork and a tangy pickled onion for an unforgettable flavour sensation.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
2
potato
1 sachet
paprika
1 packet
Premium Pork Fillet
½
red onion
1
tomato
1
cucumber
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 sachet
Chicken Salt
(Contains Soy;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
parsley
olive oil
¼ cup
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and sprinnkle over dried oregano (see ingredients). Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• 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 premium 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.
• Drain pickled onion. Slice pork. • Top flatbreads with some Greek-style pork, tomato, seasoned fries and pickled onion. • Spoon over garlic-cucumber sauce and crumble over fetta cubes. • Tear over parlsey to garnish. • Serve with any remaining fries. Enjoy!