Vegetable-Döner with yoghurt

Name: Vegetable-Döner with yoghurt
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3-4 Stem(s) Sage; 1 medium onion; 2 Garlic cloves; 1 red pepper; 1 can(s) (850 ml) large white beans; 1 red chilli pepper; 2 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 cobbled flatbread; 150 g Greek yogurt; 1⁄4 Iceberg lettuce

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3-4 Stem(s) Sage
1 medium onion
2 Garlic cloves
1 red pepper
1 can(s) (850 ml) large white beans
1 red chilli pepper
2 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 cobbled flatbread
150 g Greek yogurt
1⁄4 Iceberg lettuce

Directions

1
Wash sage, dab dry, chop leaves coarsely. Peel onion and garlic and chop finely. Clean, wash and chop the peppers. Drain beans, rinse and drain. Clean, halve, seed and finely chop the chillies.
2
Heat the oil. Fry the sage until crisp and remove. Steam half the garlic, onion and paprika in the hot oil for about 5 minutes. Add beans and tomatoes, bring to the boil and simmer for 10-15 minutes. Season with salt and chili.
3
Bake bread in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 5-8 minutes. Mix yoghurt with the rest of the garlic and season to taste.
4
Clean, wash and cut the salad into strips. Add sage to the vegetables. Cut bread into quarters, cut horizontally to the edge. Fill with salad and vegetables. Spread yoghurt on top.