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Vegan Chicken Gyros Topped Crumpets

Gyros Topped Crumpets
Gyros Topped Crumpets
  • Preparation time
    80 min
  • Difficulty
    Intermediate
  • Number of servings
    10

An innovative dish, this Vegan Chicken Gyros Topped Crumpets combines traditional Greek flavours with modern plant-based alternatives, featuring the star ingredient, Garden Gourmet® Sensational™ Pulled Fillet.

This Greek-inspired recipe offers a burst of flavours and textures that will impress your customers. It's a perfect addition to your menu, whether you're a small café, bustling restaurant, street food stall or pub.

By offering this flavourful dish, you'll cater to the growing demand for vegan and vegetarian options but also be inspired to revisit traditional recipes with alternative products. Incorporate this recipe into your menu to offer diverse and inclusive options that cater to a wide range of dietary preferences.

For the full recipe and more menu ideas, continue reading below.

Ingredients
gardent-gourmet-pullet-fillet-pieces-packshot
Garden Gourmet® Pulled Fillet
For the gyros
  • 500g Garden Gourmet Pulled Fillet, defrosted
  • 50ml vegetable oil
  • 30g gyros spice mix
  • 150g red onions, peeled & sliced
For the pickled tomatoes
  • 500g cherry tomatoes, washed
  • 300ml white wine vinegar
  • 100ml water
  • 20g garlic, peeled
  • 1g dried oregano
  • 60g caster sugar
  • 1g black pepper corns
For the pistou
  • 100g flat parsley
  • 20g garlic, peeled
  • 1g sea salt
  • 50ml olive oil
For the tzatziki
  • 300g Greek Style Vegan Yogurt
  • 30ml olive oil
  • 20g garlic, peeled
  • 120g cucumber
  • 1g salt
To serve
  • 10 Breakfast crumpets
  • 100g banana shallot, cut into rings
Preparation
  • 1
    Marinate 500g of Garden Gourmet Pulled Fillet with 50ml of vegetable oil and 30g of gyros spice mix. Allow the fillet to marinate for 30 minutes to enhance the flavours.
  • 2
    Prepare the pickled tomatoes: In a saucepan, combine 300ml of white wine vinegar, 100ml of water, 20g of peeled garlic, 1g of dried oregano, 60g of caster sugar, and 1g of black peppercorns. Simmer the mixture for 10 minutes, then remove from heat and let it cool.
  • 3
    Place 500g of cherry tomatoes in a bowl and pour the cooled pickling liquid over them. Ensure that the tomatoes are fully covered by the liquid. Cover the bowl and let the tomatoes steep for at least 2 hours or overnight.
  • 4
    Prepare the pistou sauce by blending 100g of flat parsley, 20g of peeled garlic, 1g of sea salt, and 50ml of olive oil in a blender until smooth. Set the pistou aside for later use.
  • 5
    For the tzatziki sauce, whisk together 300g of Greek Style Vegan Yogurt, 30ml of olive oil, 20g of peeled garlic, and 120g of grated cucumber in a bowl. Season with 1g of salt. Cover the bowl and refrigerate the tzatziki until needed.
  • 6
    Spread the marinated gyros mix on an oven tray and cook under a hot grill for 6-7 minutes, or until slightly charred to give the fillet a smoky flavour and crispy texture.
  • 7
    Warm the breakfast crumpets and place them on a serving plate. Spoon the prepared pistou sauce onto each crumpet, spreading it evenly.
  • 8
    Top the pistou-covered crumpets with the cooked gyros mix, distributing it evenly across the crumpets.
  • 9
    Garnish the crumpets with the pickled tomatoes and banana shallot rings, adding a vibrant and tangy element to the dish.
  • 10
    Finish by adding a dollop of the chilled tzatziki sauce on top of each crumpet.

TYPICAL VALUES 

Per 100ml

Per serve

Reference Intake

% RI*

Energy

501 kJ

120 kcal

1391kJ

332 kcal

8400 kJ

2000 kcal

17%

 

Fat

4.9g

13.6g

70

19%

of which: saturates

0.6g

1.7g

20

9%

Carbohydrate

10.9g

30.2g

260

12%

of which: sugars

3.9g

10.8g

90

12%

Fibre

2.4g

6.6g

-

-

Protein

6.8g

18.9g

50

38%

Salt

0.70g

1.93g

6

32%

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Energy

 Fat Saturates Sugars Salt

1391kJ

332 kcal

 13.6 g 1.7 g 10.8 g 1.93 g
17%* 19%* 9%* 12%* 32%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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