Filled flatbreads with veg balls and homemade fetadip

Name: filled flatbreads with veg balls and homemade fetadip
Cook time: 20 min
Total time: 23 min
Yield: 4
Ingredients: 2 midi cucumber; 500 g tomatoes; 1 Red onion; 15 g dill; 240 g black olives without pit; 3 el mild olive oil; el vinegar; 420 g vegetarian balls; 8 flat bread; 200 g feta; 170 g Greek yogurt 0%; 4 g Greek herbs; 1 jalapeño pepper

Fill the flatbreads with a homemade dip, vegetarian balls and a Greek salad.

Ingredients

Directions

Preheat the oven to 180 ° C.
Cut the cucumbers into thin slices and the tomatoes in thin slices. Chop the onion and finely chop the dill. Let the olives drain and halve in length.
Mix the olives, cucumber, tomatoes, red onion and dill with the oil, the vinegar and season with salt and pepper.
Heat the oil in a frying pan and fry the veg balls for 5 min. On medium heat. In the meantime, heat the flatbreads in the oven for about 3 minutes.
Crumble the feta and mix with the yogurt and Greek herbs into a spread. Season with pepper and salt. Cut the stalk of the jalapeño.
Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
Spread the flatbreads with the spread and spread the balls and part of the salad. Sprinkle with the jalapeno rings. Serve with the rest of the Greek salad.