Greek Inspired Herby Pork Kofta Gyros

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.
Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a medium bowl, combine the olive oil for the dressing (see ingredients for amount) and half the lemon juice. Season with salt, pepper and sugar for the dressing (see ingredients for amount).
Toss the tomato and cucumber in the dressing and set aside.

Crumble the Greek style salad cheese into small pieces.
Pop the yoghurt into a small bowl with half the mint, lemon zest and remaining garlic (add less if you don't love raw garlic). Season with salt and pepper, then mix together.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the koftas and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
A few mins before the koftas are cooked, pop the flatbreads (1 per person) into the oven to warm through, 3-4 mins.