Gyro Salad with Mint Chutney and Roasted Red Pepper
1/8 teaspoon each basil, thyme, rosemary, and marjoram
8 pieces vegan lamb, thawed if frozen
four thin slices red onion, or desired amount
1 tablespoon olive oil
1 clove garlic, pressed
For the Salad
6 leaves of red leaf lettuce, chopped
1 radish, ends removed, and sliced thin
1 tomato, quartered
1 clove garlic, chopped
4 Kalamata olives
3 inches scallion, chopped
1 large red pepper
1 - 1/2 slice lemon, salted
1 tablespoon mint chutney
1) Blacken the red pepper. I have a gas stove and tend to sit the pepper directly on the range, with the flame around medium low. As one part blackens, turn the pepper using tongs. Then remove from heat and allow to cool a few minutes.
2) Heat olive oil in a small to medium frying pan. When oil is heated add red onion and saute until they start to soften. When onions soften add vegan lamb, all the seasonings listed in first ingredient section, and pressed garlic. Stir until vegan lamb is hot and then remove from heat.
3) Peel blackened skin from pepper using a knife. The skin will come off very easily. Once peeled remove stem and seeds, then slice pepper into four equal parts and arrange on a plate.
4) Arrange lettuce on plate with peppers, followed by tomatoes, Kalamata olives, radish, garlic slices. Pour vegan lamb and red onions over salad. Top with scallions and chutney and garnish with lemons. Enjoy.
Source of recipe: This recipe developed unexpectedly while making lunch. Every once and awhile throwing stuff together does result in something great. Also I should note, my prep and cooking times are off, so I would say give or take a few additional minutes.