Merguez wraps with minted date & yogurt sauce

• Greek-style yogurt↗120g g
• dates↗6

  pitted and finely chopped

• dried mint↗pinch of pinch of
• lemon↗1

  juiced

• cucumber↗1

  peeled, deseeded and finely chopped

• red onion↗1

  finely chopped

• olive oil↗2 tbsp tbsp

  (optional)

• merguez sausages↗8

  or use a thin, spiced sausage of your choice

• pointed cabbage↗½-1 small

  finely shredded

• flatbreads4

Step-by-step instructions

1. 1

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

2. 2

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

3. 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).

4. 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.