Ingredients
½ cup natural yoghurt
(130g)
1 tbsp olive oil
2 tsp chopped fresh herbs
optional
4 flatbreads
2 cups spinach leaves
1/2 cherry tomatoes
halved
2 cups leftover roast lamb
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 small bowl
Instructions
- In a small bowl, combine yoghurt with olive oil and herbs, if using. Season well.
- Top flatbreads with spinach, a few cherry tomato halves and a handful of lamb.
- Drizzle with yoghurt dressing. Fold or roll to encase filling.
Notes
Tip
Pack the yoghurt in a separate container so the flatbread doesn’t become soggy by lunchtime. It can easily be added just before eating.
Variation
For the flatbread, you could choose Lebanese bread, tortillas, pita bread, souvlaki wraps or even naan bread.
