Peel and finely chop the garlic. For the sauce, mix the yoghurt, garlic, lemon juice, olive oil and sour cream. Season with salt, pepper, cumin and sugar. Peel onion and cut into fine slices. Clean the salad, cut into strips, wash thoroughly and drain well on a sieve. Clean, wash and slice the tomatoes. Wash lamb salmon, dab dry with kitchen paper and cut into cubes.
Heat oil in a pan and fry meat for 3-5 minutes while turning. Then season with salt and pepper. In the meantime, wash mint, dab dry, pluck leaves from the stalks and cut into strips. Mix lettuce, tomatoes, onions and pepperoni, arrange on a plate and spread meat on top. Sprinkle with pepper and 3/4 of the mint leaves. Serve garnished with lemon slices as desired. Sprinkle the yoghurt sauce with the remaining mint leaves and serve in a bowl.
Plate & Bowl: Pit decor