Coleslaw with lamb & roasted flatbread

Name: Coleslaw with lamb & roasted flatbread
Yield: 1
Ingredients: 1/2 White cabbage (about 500 g); 1 Onion; 2-3 TABLESPOONS Oil; 8 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 thin wheat flakes or tortillas, or; 8 Thin slices of baguette; 1–2 Garlic cloves; 250 g Cream yoghurt (e.g. Greek); 7-10 Tbsp a few squirts of lemon juice; 1 Cucumber; 1/2 bunch Mint or parsley; 400 g Lamb salmon (released lamb back); 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1/2 White cabbage (about 500 g)
1 Onion
2-3 TABLESPOONS Oil
8 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 thin wheat flakes or tortillas, or
8 Thin slices of baguette
1–2 Garlic cloves
250 g Cream yoghurt (e.g. Greek)
7-10 Tbsp a few squirts of lemon juice
1 Cucumber
1/2 bunch Mint or parsley
400 g Lamb salmon (released lamb back)
7-10 Tbsp Aluminium foil

Directions

1
##Cabbage## Clean, wash and cut into slices. Remove stalk, cut cabbage into strips. ##Peel and chop onion##.
2
Heat 1 tablespoon of oil. Sauté the onion in it. Add vinegar and 1/8 l water, bring to the boil and simmer for 1-2 minutes. Season with 1 tsp salt and 1/2 tsp ##pepper##. Pour hot over the cabbage. Let it cool down briefly, then knead well with your hands.
3
Leave to soak for at least 1 hour.
4
Tear flat bread into pieces and roast in a pan without fat while turning for 2-3 minutes. Take out.
5
Peel the garlic and press it into the yoghurt. Season with salt, pepper and lemon juice.
6
Clean and wash the cucumber and slice or slice it thinly. Wash mint, shake dry and chop. Fold both into the cabbage.
7
Dab the lamb dry and fry it in 1-2 tbsp. hot oil all around for 6-7 minutes. Season with salt and pepper. Wrap in foil and let it rest for about 5 minutes.
8
Season coleslaw to taste again. Cut the lamb salmon into slices and add to the salad. Add the bread and yoghurt dip to the salad.