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🍽️ Vegetarian Doner with Sheep's Cheese

674 kcal · 30 min · 4 servings

Ingredients

• 400 g tomatoes
• 2 red onions
• 0.5 cucumber
• 2 iceberg lettuce hearts
• 100 g feta cheese (9% fat absolute)
• 150 g Greek yogurt (7% fat)
• 2 tbsp olive oil (20 ml)
• salt
• pepper
• 4 whole wheat flatbreads
• 4 tbsp white balsamic vinegar

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Slice the tomatoes.
3. 3. Peel the onions.
4. 4. Cut the onions into thin rings.
5. 5. Wash the cucumber.
6. 6. Slice or grate half of the cucumber into thin slices.
7. 7. Halve the remaining cucumber lengthwise.
8. 8. Scoop out the seeds from the cucumber halves.
9. 9. Finely dice the cucumber flesh.
10. 10. Wash the lettuce hearts.
11. 11. Remove the tough stems from the lettuce hearts.
12. 12. Cut the lettuce hearts into strips.
13. 13. Crumble the sheep's cheese into small pieces.
14. 14. Place the cucumber cubes in a bowl.
15. 15. Add the yogurt to the cucumber cubes.
16. 16. Add one tablespoon of olive oil.
17. 17. Mix the mixture well.
18. 18. Season the sauce with salt.
19. 19. Season the sauce with pepper.
20. 20. Cut the flatbreads three-quarters of the way through.
21. 21. Open the flatbreads.
22. 22. Mix the remaining olive oil with vinegar.
23. 23. Brush the cut surfaces of the flatbreads with the oil-vinegar mixture.
24. 24. Fill the flatbreads with the tomato slices.
25. 25. Fill the flatbreads with the cucumber slices.
26. 26. Fill the flatbreads with the lettuce.
27. 27. Fill the flatbreads with the onion rings.
28. 28. Fill the flatbreads with the sheep's cheese.
29. 29. Fill the flatbreads with the yogurt-cucumber mixture.
30. 30. Sprinkle some chili over the doners.
31. 31. Serve the doners immediately.

Nutrition per serving

• kcal: 674
• Protein: 24 g · Fett/Fat: 15 g · Carbs: 107 g