Recipe for 4 portions
1. Prepare the vegetables
Preheat the oven to 240°C (220°C fan). If using wooden skewers, soak 3 skewers in cold water. Cut the eggplants into 1cm thick slices. Quarter the paprikas lengthways and remove the core. Spread the vegetables onto a lined baking tray. Season with 4Tbsp olive oil, ½ of the spice mix, and a large pinch of salt and pepper. Toss to coat everything and spread evenly on the tray.
2. Season the mince
Peel and halve the onion, then finely mince 1 half. Peel and finely mince or press the garlic. Remove any tough stems from the herbs, bundle them together and roughly chop them. In a bowl, mix the pork with the minced onion, ½ the minced garlic, 2Tbsp of the chopped herbs, the rest of the spice mix, 1Tbsp water, and a large pinch of salt and pepper until well combined.
3. Form the pinwheels
Divide the meat between 6 tortillas, spreading it in a thin, even layer all the way to the edges. Tip: place a piece of parchment paper directly on the meat and use your hands or a rolling pin to help spread the meat. Roll the tortillas tightly into logs. Trim the ends, then slice each log into 5–6 pinwheels, ca. 2cm thick. Thread them onto the skewers, cut sides facing out, pieces touching.
4. Roast
Lay the skewers onto a 2nd lined tray. Put the trays in the oven, with the meat on the higher rack. Roast everything for 8–10min., then flip the skewers and continue roasting for another 8–10 min., until the vegetables are tender and start to char, and the meat is browned and cooked through. Tip: finish the skewers under the oven grill for 2–3min. to get them nicely charred and crisp.
5. Make the salad
Meanwhile, in a salad bowl, mix 2Tbsp olive oil, 1Tbsp vinegar, and a large pinch of salt, pepper and sugar. Thinly slice the rest of the peeled onion. Massage it into the dressing and let marinate. Thinly slice the romaine, discarding the though core. Toss the lettuce with the dressing right before serving.
6. Make the herb sauce
Zest the lemon. In a bowl, stir together the yogurt, juice from ½ the lemon, the lemon zest, remaining chopped herbs, remaining minced garlic, and a large pinch of salt and pepper until smooth. Squeeze some lemon juice over the roasted veg. Crumble the feta over the skewers and vegetables. Serve the skewers and roasted veggies with the herby dipping sauce and salad on the side.