IN THE KIT
12 ozbeyond meat
2 ozplant based feta
2 ozred onion
8 ozdairy free Greek yogurt/dash of red wine vinegar
1 ozeach of fresh parsley & mint
1 ozgreek seasoning
Salt & pepper
Kitchen Items Needed
Baking sheet lined with parchment paper/aluminum foil
Preheat oven to 400° F;
Cut potato into bite size pieces (no need to peel);
Zest lemon & cut into wedges;
Cut carrots into coins;
Peel & thinly slice red onion into thin wedges;
Remove stems from mint & parsley, roughly chop leaves;
Zest lemon, then cut into wedges.
Put potato, carrots & onion on a baking sheet. Drizzle vegetables with olive oil, salt, pepper & mint, lemon zest, toss to coat. Roast for 20 mins or until tender & golden.
Meanwhile, finely chop garlic clove, then using the flat side of the knife, mash to a paste. Combine the yogurt/red wine vinegar blend and ½ garlic to start (more, if you like), season with salt & pepper. Coarsely chop tomatoes, add to a bowl, drizzle with olive oil. Stir to combine & set aside.
Put beyond meat & Greek seasoning a large bowl, season with salt & pepper. Using damp hands, combine well, then shape into 4 equal flat patties.
Heat drizzle of olive oil in a large frypan over medium-high heat. Cook the patties for 3-4 mins each side or until golden & cooked through. Remove from the pan, wipe the pan clean.
Heat skillet again over medium-high heat. Warm for 30 secs each side or until heated through & slightly browned.
Divide pita among plates. Spread with half the garlic yogurt sauce, add the spinach, roast vegetables & patties. Drizzle with the remaining garlic yogurt sauce, crumble feta, sprinkle parsley, serve with lemon wedge.