Liven up your midweek with a bit of Greek streetfood. This dinner packs it all in and wraps it up in a soft souvlaki bread. You've got richly flavoured mince, a punchy olive and tomato salad, feta on top and a drizzle of yoghurt. It's probably going to get messy, but just gyro with it.
Heat 2 teaspoons oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 6–7 minutes or until caramelised. Peel and crush garlic. Add garlic, 1½ teaspoons smoky cumin and coriander blend, salt and pepper and cook for a further 1 minute or until fragrant. While mince is cooking, continue with step 2.
Place remaining oil, vinegar, honey and remaining smoky cumin and coriander blend in a bowl large enough to fit the salad. Season with salt and pepper and whisk to combine.
Chop tomato into bite-size pieces. Peel and thinly slice eschalot. Roughly chop olives. Rinse and drain chickpeas. Add tomato, eschalot, olives and chickpeas to dressing and toss to combine. Set aside.
Place yoghurt and 2 teaspoons water in a small bowl and mix to combine. Season to taste.
Add mixed salad leaves to tomato and olive salad and gently toss to combine.
Warm souvlaki breads according to packet instructions. Divide tomato and olive salad between bowls, top with mince and crumble over feta. Serve with yoghurt sauce and souvlaki breads.