Veggie doner makes more beautiful
very easy
40 mins
40 mins
Ingredients
- 1 red pepper
- 1 Onion
- 3 Garlic cloves
- 1 red chilli pepper
- 2 can(s) (425 ml) white beans
- 2 TABLESPOONS Olive oil
- 1 can(s) (425 ml) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried oregano
- 150 g Greek cream yoghurt
- 1 cobbled flatbread
- 150 g Lettuce (e.g. iceberg lettuce)
Directions
- 1
Clean, wash and finely dice the peppers. Peel onion and garlic. Finely dice the onion. Chop garlic finely. Clean, wash and halve the chilli pepper lengthwise, remove seeds and cut into fine rings.
- 2
Pour the beans into a sieve, rinse and drain.
- 3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Heat oil in a pan. Sauté the bell pepper, onion, half of the garlic and chilli in it for about 5 minutes at medium heat.
- 4
Add tomatoes and beans to the pan, bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper and oregano.
- 5
For the dip, mix the rest of the garlic with yoghurt. Season to taste with salt and pepper. Bake flat bread in a hot oven for 5-7 minutes until crispy. Clean, wash and shake the salad dry and cut lettuce leaves into wide strips.
- 6
Cut the bread into quarters and open horizontally, but do not cut through. Open the bread pockets and fill with salad strips and bean-tomato mix. Sprinkle with yoghurt dip. If you want to take the veggie kebab with you for lunch, wrap it firmly in aluminium foil.
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