Doner kebab plate
Beef rump steak, raw
400 g, cut into very thin strips
800 g, peeled, (large potatoes)
1 head(s), small, (small head), coarsely shredded
1 medium, thinly sliced
Low fat tzatziki
⅓ cup(s), (85g)
Spicy herb salt (WW Recipe)
2 tsp, plus extra to serve
White wine vinegar
1 x 3 second spray(s)
- Place beef in a medium bowl. Add herb salt and1 tables poon oil and toss to coat. Cover and set aside at room temperature for up to 30 minutes.
- Preheat oven to 200°C. Line a baking tray with baking paper. Cut potatoes into 1cm-thick chips and pat dry with paper towel. Place on prepared tray, lightly spray with oil and season with salt and ½ teaspoon paprika. Bake for 30 minutes, turning chips halfway through cooking time, or until crisp and golden.
- Meanwhile, whisk remaining oil with vinegar in a large bowl. Season with salt and pepper. Add lettuce and toss well. Set aside in fridge.
- Heat a large non-stick frying pan over medium-high heat. Cook beef in 2 batches, stirring occasionally for 2-3 minutes, until browned. Transfer to a plate and set aside. Add onion and cook, stirring, for about 3 minutes or until softened. Return beef to pan, season with pepper and remaining paprika and cook for a further minute to heat through. To serve, divide beef mixture, chips, lettuce and tzatziki among 4 plates and sprinkle with extra herb salt.