Vegetarian kebab

Name: Vegetarian kebab
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 Pot of sage; 1 red pepper; 1 Onion; 3 Garlic cloves; 2 TABLESPOONS Olive oil; 2 can(s) (425 ml) large white beans; 1 can(s) (425 ml) chopped tomatoes; 1 red chilli pepper; 7-10 Tbsp Salt; 150 g Greek style yoghurt (9,4 % fat); 7-10 Tbsp Pepper; 1 (approx. 400 g) cobbled flatbread; 1/4 Head iceberg lettuce

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 Pot of sage
1 red pepper
1 Onion
3 Garlic cloves
2 TABLESPOONS Olive oil
2 can(s) (425 ml) large white beans
1 can(s) (425 ml) chopped tomatoes
1 red chilli pepper
7-10 Tbsp Salt
150 g Greek style yoghurt (9,4 % fat)
7-10 Tbsp Pepper
1 (approx. 400 g) cobbled flatbread
1/4 Head iceberg lettuce

Directions

1
Wash the sage, shake dry, pluck from the stems. Clean, wash and finely dice the peppers. Peel onion and 2 garlic cloves and cut into very fine cubes. Heat oil in a pan and fry sage leaves in it for about 1 minute and take them out. Sauté the bell pepper, garlic and onion in the sage oil for about 5 minutes
2
Pour the beans into a sieve and rinse with cold water. Add tomatoes and beans to the pan, bring to the boil and simmer for 10-15 minutes. Wash and clean the chillies and cut into fine rings. Season beans with salt and chilli. Peel 1 clove of garlic and press it through a garlic press. Mix yoghurt and garlic, season with salt and pepper
3
Bake bread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until crispy. Clean, wash and halve the lettuce and cut into wide strips from the stalk. Crumble the sage slightly and season the beans with it
4
Cut the bread into quarters, cut horizontally up to the edge and open. Fill each bread quarter with 1/4 lettuce and beans. Add yoghurt to taste