Pidet Pockets with Spicy Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium carrot (s)
- 1 cucumber (s)
- 2 beefsteak tomato (s)
- 1 head iceberg lettuce
- 1 flatbread (s)
For the dressing:
- 200 ml natural yogurt
- 1 teaspoon mustard
- 1 tablespoon vinegar
- 1 tablespoon chervil, chopped
- 1 tablespoon parsley, chopped
- salt and pepper
- possibly chicken breast fillet (s) or sausage
Print Recipe
Pin Recipe Instructions
- IN ADVANCE as a tip for meat lovers:
- Simply season the chicken breast fillet, fry it, cut it into slices and put it in the bag or just use sausage.
- First wash, peel and halve the carrots, cut lengthways into fine sticks and briefly blanch them in boiling salted water (3-4 minutes). Then put this in a colander and let it cool down.
- In the meantime, wash and peel and slice the cucumbers. Then pluck the iceberg lettuce, wash, pat dry and wash the tomatoes and also cut them into slices.
- Next, the dressing is prepared:
- Mix together yogurt, mustard, vinegar, chervil, parsley and a pinch of salt in a bowl.
- Now cut the flatbread into eighths, fill in the vegetables, pour the dressing over it and close. Finished!
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