for 4 person

Tzatziki

1	cucumber, halved, deseeded
300 g	vegan yoghurt substitute nature (soya)
1	garlic clove, squeezed
1 tsp	lemon juice
½ tsp	salt

Marinade

1 tbsp	soy sauce
3 tbsp	olive oil
1 tsp	garlic powder
1 tsp	onion powder
1 tsp	paprika
1 tsp	dried oregano
1 pinch	ground cumin

Vegetables

400 g	aubergines, cut into wedges
8	baby potatoes, quartered

Roast

4	pita breads

Serve

2	tomatoes, cut into wedges
1	onion, cut into rings

How it's done

Tzatziki

Grate the cucumber into a bowl. Add the yoghurt, garlic, lemon juice and salt, mix.

Marinade

In a large bowl, mix the soy sauce with all the other ingredients up to and including the cumin.

Vegetables

Add the aubergines and potatoes to the marinade, mix, spread on a baking tray lined with baking paper.

Roast

Approx. 25 mins. in an oven preheated to 200 °C (convection). Add the pita breads, cook for approx. 1 min.

Serve

Cut open the pita breads, fill with the tzatziki, roasted vegetables, tomatoes and onions.

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