Veggie-Döner with sage beans

Name: Veggie-Döner with sage beans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3-4 Stem(s) Sage; 1 red chilli pepper; 1 red pepper; 1 Onion; 3 Garlic cloves; 2 TABLESPOONS Olive oil; 2 can(s) (425 ml each) white beans; 1 can(s) (425 ml) chopped tomatoes; 7-10 Tbsp salt, pepper; 150 g creamy yoghurt; 150 g Lettuce (e.g. iceberg lettuce); 1 cobbled flatbread

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3-4 Stem(s) Sage
1 red chilli pepper
1 red pepper
1 Onion
3 Garlic cloves
2 TABLESPOONS Olive oil
2 can(s) (425 ml each) white beans
1 can(s) (425 ml) chopped tomatoes
7-10 Tbsp salt, pepper
150 g creamy yoghurt
150 g Lettuce (e.g. iceberg lettuce)
1 cobbled flatbread

Directions

1
Wash sage, dab dry, chop leaves coarsely. Cut the chillies lengthwise, remove seeds, wash and cut into fine rings. Clean, wash and chop the peppers. Peel onion and garlic. Dice onion finely, chop garlic very finely.
2
Heat the oil in a frying pan. Fry sage, paprika, onion and half of the garlic for about 5 minutes.
3
Drain beans, rinse and drain. Add chopped tomatoes and beans to the pan, bring to the boil and simmer for 10-15 minutes. Season to taste with salt.
4
Mix garlic and yoghurt for the dip rest. Season to taste with salt and pepper.
5
Clean, wash and cut the salad into strips. Cut bread into quarters and open, but do not cut through. Fill bread pockets with salad and bean vegetables. Drizzle yoghurt over them.