Home made gyros with roasted celery and wild garlic remoulade sauce
Delicious diet lunch
Ingredients
For meat:
- 600 g chicken breast fillet
- 1,5 tablespoons olive oil
- 30 g gyros spice mix
For roasted celery:
- 2 large celery roots
- 1 tablespoon olive oil
- salt
For remoulade sauce:
- 150 g light mayonnaise
- 10 g mustard
- 10 ml lemon juice
- 80 g sour cream or crème rraîche
- 100 g Pickle (Gherkin)
- 10 ml Pickle juice
- 70 g fresh wild garlic (1 bunch)
- salt
- ground black pepper
- a dash of liquid sweetener
Instructions
Meat:
- Clean the chicken breast and cut it into thin slices. Then cut the slices into strips. Season them and drizzle with olive oil. Mix well and let sit for 15 minutes, then cook in a hot pan until golden brown.
Roasted celery:
- Peel and wash the celery, then cut it into 1 cm thick rounds. Slice the rounds into sticks, roughly the shape of French fries. Place the celery sticks on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Toss well to coat. Bake in a preheated oven at 200°C (392°F) until crispy.
Remoulade sauce:
- Wash the wild garlic thoroughly and pat it dry. Chop it finely, as you would parsley.Also, finely chop the pickles.Prepare a tartar sauce: in a mixing bowl, combine the mayonnaise, sour cream, and mustard. Drizzle in lemon juice, pickle juice, and liquid sweetener. Season with salt and pepper. Mix well, then taste and adjust the flavors as needed. Finally, fold in the wild garlic and chopped pickles. Refrigerate for 1-2 hours, as it tastes much better after resting.
Calories and macros
1 serving
Energy: 407 calories
Protein: 36 grams
Carbohydrates: 8 grams
Fat: 24 grams