Wash and halve the cherry tomatoes. Clean, wash and chop the mangetouts. Heat 1 tablespoon of oil in a large pan, fry the sugar snap peas and cherry tomatoes over medium heat for about 3 minutes while turning. Deglaze with broth and continue to steam for another 3-4 minutes. Season to taste with sugar, salt and pepper. Crumble 40 g feta over it and keep warm
Wash the meat, dab dry and cut into medallions about 3 cm thick. Cut a pocket into each medallion. Cut 60 g cheese into thin slices. Fill each meat pocket with 1-2 slices of cheese and 1 tomato. Season with salt and pepper.
Heat 1 tablespoon of oil in a second pan and fry the medallions on each side for 4-5 minutes. Cut flat bread into 4 pieces and sprinkle with 1-2 dashes of olive oil on each. Arrange flat bread on plates and place 4-5 tbsp. sugar-pea-feta vegetables and 1 medallion each on top. Garnish with 1 stalk of thyme if necessary