for 4 pieces

Cabbage

200 g	red cabbage, very thinly sliced
2 tbsp	apple vinegar
¼ tsp	salt

Mushrooms

1 tbsp	olive oil
500 g	oyster mushrooms, torn into pieces
1	red onion, thinly sliced
2	garlic cloves, squeezed
2 tbsp	tomato puree
1 tsp	ground cumin
¼ tsp	hot paprika
1 tsp	salt
½ dl	water
1 tbsp	maple syrup

Kebab

4	flatbreads (approx. 90 g each)
300 g	plain greek yoghurt
¼ tsp	salt
a little	pepper
4 leaf	leaf salad

How it's done

Cabbage

Put red cabbage, vinegar and salt into a bowl, mix well and set aside.

Mushrooms

Heat the oil in a non-stick frying pan. Add the mushrooms, fry for approx. 10 mins. Reduce the heat, add the onion and garlic, sauté for approx. 3 mins. Add the tomato purée and all ingredients up to and including salt, then steam for a further approx 2 mins. Remove the pan from the heat. Add the water and maple syrup, mix.

Kebab

Cut the flatbreads open, but not all the way through. Season the yoghurt, distribute it along with the lettuce, mushrooms and cabbage in the flatbreads.

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