1. Pickle the onions. Slice the red onion thinly and pop into a small bowl. Mix the vinegar, sugar and salt until dissolved, then pour over the onion. Press the slices down so they’re submerged and leave to soften while you make the rest — they’ll turn bright pink in about 10 minutes.
2. Stir together the yoghurt sauce. Squeeze the grated cucumber in a clean cloth to remove excess water. Combine with the yoghurt, garlic, dill, lemon juice and olive oil. Season with a pinch of salt and chill while you cook.
3. Cook the Vivera kebab. Heat the olive oil in a non-stick frying pan over medium-high heat. Add the kebab strips in a single layer and cook for 5–7 minutes, turning every minute or so, until deeply golden and crisp at the edges. (Follow the pack instructions for exact timing.)
4. Warm the pita. While the kebab cooks, warm the pita in a dry pan, under the grill or in the toaster until soft and lightly toasted. Cut into wedges.
5. Build the bowls. Spread 2 generous tablespoons of hummus across each plate or shallow bowl. Pile the hot kebab strips on top of the hummus. Arrange the salad leaves, tomatoes, cucumber, olives and pickled onion alongside.
6. Finish & serve. Spoon over the yoghurt sauce, scatter with crumbled feta, drizzle with olive oil and crack over black pepper. Tuck the warm pita wedges in at the edge and serve straight away while the kebab is still crisp.