NZ Beef Gyros & Herb Yoghurt

While the fries are baking, thinly slice the red onion. In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid. Add enough water to cover the onion and set aside until serving.

Finely chop the garlic. Thinly slice the cucumber into batons. Roughly chop the tomato. In a small bowl, combine the dill & parsley mayonnaise, Greek yoghurt (see ingredients) and water (for the sauce). Set aside.

When the fries have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the garlic, tomato paste (see ingredients) and remaining dried oregano and cook until fragrant, 1 minute. Season to taste.

While the beef is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.