Flatbread Stuffed with Corn and Sprout Salad
- For the salad
- 200 grams mixed Lettuce
- 50 grams Alfalfa sprouts
- 50 grams soybean sprout
- 50 grams Lentil sprout (or radish sprouts)
- 4 tomatoes
- 50 grams black Olives (pitted)
- 4 tablespoons Corn kernel (canned)
- For the salad dressing
- 2 tablespoons White vinegar
- freshly ground pepper
- 2 tablespoons olive oil
- To sprinkle
- 100 grams Feta
- 1 great Flatbread
For the salad, rinse the lettuce, trim and shake dry. Rinse the sprouts and drain. Rinse the cucumber and chop. Rinse the tomatoes, cut into quarters, remove the stalk, and cut the tomatoes into strips. Cut the olives into slices. Drain the corn kernels.
For the salad dressing, mix the white vinegar with olive oil in a large bowl, and season with salt and pepper. Add the prepared salad ingredients into the dressing and toss well.
Cut the feta cheese into cubes and sprinkle over the salad.
Cut a pocket into the flatbread and fill with the salad. Cut the stuffed flatbread into 4 portions nd serve.