Chicken gyros: 180 g pp
Rice: 200 g cooked pp
Pocket bread: ½ pp
Iceberg lettuce: 1 head
Red onions: 2 pieces
Tomatoes: 2 pieces
Cucumber: 1 piece
Bell pepper (mixed colours: yellow, green, red): 1 of each
Tzatziki: serve separately alongside the salad
Sunflower oil: 3–4 tablespoons
Vinegar: 2–3 tablespoons
Salt/pepper
Step 1: Cook the chicken gyros in a pan until fully done. Transfer it to an oven dish and bake for 10 minutes at 160°C.
Step 2: Slice the iceberg lettuce, red onions, bell peppers, tomato, and cucumber into thin strips and combine them into a salad. Season with oil, vinegar, salt, and pepper. Serve the olives and feta cheese separately. (This salad recipe yields approximately 10–15 portions.)
Step 3: Bake the bread according to the instructions on the packaging.
Step 4: Cook the rice according to the package instructions.
Step 5: Plate the dish and serve with tzatziki and salad.
