• 120g Greek-style yogurt
  • 6 dates, pitted and finely chopped
  • pinch of dried mint
  • 1 lemon, juiced
  • 1 cucumber, peeled, deseeded and finely chopped
  • 1 red onion, finely chopped
  • 2 tbsp olive oil (optional)
  • 8 merguez sausages, or use a thin, spiced sausage of your choice
  • ½-1 small pointed cabbage, finely shredded
  • 4 flatbreads


  • STEP 1

    Combine the yogurt, dates, mint and a quarter of the lemon juice in a bowl, then season. Set aside.

  • STEP 2

    Mix the cucumber and red onion with another quarter of the lemon juice, season to taste and set aside.

  • STEP 3

    Heat the oil in a frying pan over a medium heat and fry the sausages until cooked through, about 5 mins. Remove to a plate and set aside. Alternatively, cook in a hot griddle pan or on a barbecue over ashen coals (if griddling or barbecuing, you won’t need to add the oil).

  • STEP 4

    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.

Goes well with


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