Teriyaki Flatbread with Spicy Yoghurt sauce

With the PLNT 100% plant-based Beef Teriyaki


how it's done

1. Cut the cucumber lengthwise and then into small slices and put them in a bowl.

2. Heat the white wine vinegar, honey and some salt into a saucepan. Pour it over the cucumber slices.

3. Cut the onion into half rings, shred the garlic and slice the tomatoes. Cut the solid end of the cabbage and clean the leaves thoroughly. 

4. Heat olive oil in a frying pan. Bake the PLNT 100% plant-based Teriyaki for 5-6 minutes. 

5. Mix the Greek yoghurt, garlic and the Tabasco Sweet & Spicy in a bowl.

6. Coat the flat breads with the yoghurt sauce, and add the cabbage, cucumber slices, tomatoes and red onion. Add the PLNT Teriyaki. Garnish with the sesame seeds. Serve with the lemon slices. 

This recipe is developed by: