Roasted flat bread pieces with coleslaw, cucumber and lamb

Name: Roasted flat bread pieces with coleslaw, cucumber and lamb
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 small head (500 g) White cabbage; 8 TABLESPOONS Vinegar; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 1 pickled cucumber; 4 Stem(s) flat leaf parsley; 7-10 Tbsp Pepper; 400 g Lamb filet; 1-2 TABLESPOONS Oil; 2 stem(s) Mint; 200 g Greek cream yoghurt; 7-10 Tbsp a few squirts of lemon juice; 2 (40 g each) thin flatbreads; 7-10 Tbsp Mint

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 small head (500 g) White cabbage
8 TABLESPOONS Vinegar
2 TABLESPOONS Sugar
7-10 Tbsp Salt
1 pickled cucumber
4 Stem(s) flat leaf parsley
7-10 Tbsp Pepper
400 g Lamb filet
1-2 TABLESPOONS Oil
2 stem(s) Mint
200 g Greek cream yoghurt
7-10 Tbsp a few squirts of lemon juice
2 (40 g each) thin flatbreads
7-10 Tbsp Mint

Directions

1
Clean the white cabbage and cut into slices. Cut the cabbage into fine strips until the stalk. Wash and drain well. Heat vinegar, sugar and 1/2 teaspoon salt. Dribble hot over the cabbage and knead with your hands.
2
Clean, wash and slice the cucumber. Wash and chop parsley. Fold both into the cabbage, season with pepper and leave to stand. Wash the lamb fillet and dab dry. Heat the oil. Brown the fillet in it all around.
3
Season with salt and pepper. Fry over medium heat for 5-8 minutes, let rest. Wash mint, pluck leaves and chop. Mix yoghurt and mint. Season to taste with salt, pepper and lemon juice.
4
Cut the fillet into slices and fold into the salad. Season salad again. Pluck the flat breads into small pieces. Fry in a pan without oil for 2-3 minutes and arrange with the salad. Garnish with mint.