Chicken sausages on yoghurt flatbread


Juicy sausages, layered textures, delicious flavours and some much-needed fun make this a wholesome lunch perfect for the whole family.


500ml (2c) plain yoghurt

500ml (2c) flour

5ml (1t) salt

350g Eskort Chicken Sausages

olive oil for frying

Tomato salsa

250ml (1c) cherry tomatoes, sliced in half

2 medium shallots, thinly sliced

zest and juice of 1 lemon

30ml (2T) olive oil

salt and pepper

To serve

2 avocados

60ml (¼c) cashew nuts

handful of microherbs


  • In a large bowl, mix the yoghurt, flour and salt. Knead until smooth.
  • Divide into four pieces, roughly roll out into flatbreads on a lightly floured surface and fry in a dry pan.
  • Drizzle the sausages with olive oil and fry in a pan over moderate heat.
  • Add a little water to the pan so the casing doesn't shrink.

Tomato salsa

  • In a bowl, mix the tomatoes, shallots, lemon zest and juice and olive oil. Season with salt and pepper.

To serve

  • Slice the avocados. Divide the tomato salsa and avo slices between the flatbreads. Top with the sausages, cashew nuts and microherbs.

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