• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop cucumber and tomato. Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• In a large bowl, combine lamb mince, fine breadcrumbs, the egg and paprika spice blend. • Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).

• In a medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.

• Drain pickled onions. • Bring everything to the table. • Build your own plate with Greek lamb koftas, wraps, wedges, cucumber salsa, pickled onions, mint, fetta cubes and dill & parsley mayonnaise. Enjoy!