Blackberry & hazelnut crumble flapjack
Use any soft, seasonal fruit you have to make these flapjacks, such as blackberries, cherries or strawberries, and experiment with different nuts
Merguez wraps with minted date & yogurt sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 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
Method
- 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.
