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Combine the yogurt, dates, mint and a quarter of the lemon juice in a bowl, then season. Set aside.
Mix the cucumber and red onion with another quarter of the lemon juice, season to taste and set aside.
Season the shredded cabbage with a good pinch of salt and the remaining lemon juice. Wipe the frying pan clean and briefly warm the flatbreads over a medium heat, or barbecue until warmed through and slightly charred. Fill the flatbreads with the yogurt sauce, merguez sausages, dressed cabbage and cucumber salad, then roll up and serve straightaway.