Greek-style vegan pittas

Begin by making the tzatziki: mix the grated cucumber with a punch of salt, then put in a sieve set over a bowl and leave to drain. Meanwhile, mix the spices on a large, rimmed plate with 1 tbsp olive oil, the maple syrup and lemon juice; season. Add the 4 burgers, turn carefully to coat, then marinate in the fridge for at least 20 minutes (or up to 2 hours)

Prepare your barbecue for direct cooking. At the same time, finish the tzatziki, squeeze as much moisture as you can out of the cucumber, then in a bowl combine with the oil, 1/2 tbsp lemon juice, the garlic, yogurt and mint; set aside. In a separate bowl, mix the tomatoes and onion with the remaining 1 tbsp oil and the remaining lemon juice; season.

Toast the pitta over the hotter side of the barbecue for 20-30 seconds on each side until charred; wrap in foil to keep warm. Add the marinated burgers to a medium-hot part of the barbecue (take extra care at first as the patties will be a little wet). Turn after 3 minutes, repeating until the burgers are browned and thoroughly cooked (in total, about 12 minutes), brushing with any extra marinade before the final 5 minutes of cooking time.

Split open the pittas and fill with tzatziki. Slice the burgers and add to the pittas with the tomato and onion salad. Finish with an extra dollop of tzatziki. Serve immediately with lemon wedges for squeezing over.