Summary

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

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Instructions

1. IN ADVANCE as a tip for meat lovers:
2. Simply season the chicken breast fillet, fry it, cut it into slices and put it in the bag or just use sausage.
3. 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.
4. 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.
5. Next, the dressing is prepared:
6. Mix together yogurt, mustard, vinegar, chervil, parsley and a pinch of salt in a bowl.
7. Now cut the flatbread into eighths, fill in the vegetables, pour the dressing over it and close. Finished!