- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 6 spicy Italian sausages
- 4 flatbreads
- ½ cup thick yoghurt
- 60 g baby spinach leaves, roughly chopped
- 2 large tomatoes, thinly sliced
- 2 Lebanese cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- Salt and black pepper
- Pickled peppers, lemon wedges, mint leaves, to serve
Instructions
- Remove the sausage meat from the sausage casings, then spread the meat evenly over the flatbreads. Each flatbread will use around 1-1½ sausages, depending on size.
- Heat a large dry frying pan over medium-high heat. Once hot, place the flatbread sausage-side down in the pan and cook for 5 minutes, or until the sausage is golden and cooked through – the meat will shrink as it cooks!
- Flip and cook for a further 30 seconds, then repeat until all the flatbreads are cooked. To serve, add a dollop of yoghurt to the flatbreads and top with spinach, tomato, cucumber and onion. Sprinkle with salt and pepper, then finish with pickles, a squeeze of lemon juice and some mint leaves. Fold and serve warm. You can also wrap these in baking paper and tie with string, if you like!
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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