Merguez wraps with minted date & yogurt sauce
Liven up a lunchtime wrap with merguez sausages, tzatziki and a lemony salad, all rolled up in a soft flatbread
- Serves: 4 persons
- 120g Greek-style yogurt
- 6dates , pitted and finely chopped
- pinch of dried mint
- 1lemon , juiced
- 1cucumber , peeled, deseeded and finely chopped
- 1red onion , finely chopped
- 2tbsp olive oil (optional)
- 8merguez sausages , or use a thin, spiced sausage of your choice
- ½-1 small pointed cabbage , finely shredded
Step 1Combine the yogurt, dates, mint and a quarter of the lemon juice in a bowl, then season. Set aside.
Step 2Mix the cucumber and red onion with another quarter of the lemon juice, season to taste and set aside.
Step 3Heat the oil in a frying pan over a medium heat and fry the sausages until cooked through, about 5 mins. Remove to a plate and set aside. Alternatively, cook in a hot griddle pan or on a barbecue over ashen coals (if griddling or barbecuing, you won’t need to add the oil).
Step 4Season the shredded cabbage with a good pinch of salt and the remaining lemon juice. Wipe the frying pan clean and briefly warm the flatbreads over a medium heat, or barbecue until warmed through and slightly charred. Fill the flatbreads with the yogurt sauce, merguez sausages, dressed cabbage and cucumber salad, then roll up and serve straightaway.