This makes a great lunch option, low fat but full of flavour! If you can’t track down wholemeal flatbreads, you can always use wholemeal pitta breads… toast them and then slice one side and fill up to your hearts content!
1 pack Simply Chicken sausages
2 little gem lettuces
150g fat free Greek yoghurt
Juice of ½ lemon
Small bunch fresh mint
Small bunch fresh flat leaf parsley
400g Eschalion shallots
250g cooked beetroot (not pickled!)
1 tbsp olive oil
1 tbsp balsamic vinegar
8 wholemeal flatbreads
Grill the sausages according to the packet instructions.
To make the dressing, chop the mint and parsley and mix with the Greek yoghurt and lemon juice. Season with a little bit of black pepper to taste and leave to one side.
Slice the beetroot and shallots into segments and cook over a medium heat with the olive oil and balsamic vinegar, adding a splash of water as needed to keep the pan moist and prevent the veg catching on the bottom.
To serve, finely slice the lettuces and layer on the bottom. Now add some of the beetroot and shallot mix, and finish with the Simply Chicken sausages before topping with the herby yoghurt dressing.