Preparation

Squeeze the juice of the lemon and mix in a bowl with 2-3 tbsp oil, the herbs, salt and pepper.

Peel and crush in the garlic.

Cut the turkey into strips.

Mix with the marinade, cover, and marinate for 30 minutes in the fridge.

Meanwhile, wash the white cabbage, quarter, remove the stalk and cut into fine strips.

Blanch the cabbage in boiling salted water for 2-3 minutes. Cool under cold running water and drain.

In a bowl, mix together the vinegar, 3 tbsp oil and some salt and pepper.

Add to the cabbage, mix well and check the seasoning.

Plunge the tomatoes into boiling water, then cool in cold water. Drain, peel, quarter, core and finely dice.

Wash the spring onions and cut into rings.

Mix the tomatoes and spring onions with the cabbage salad.

Drain the turkey in a sieve.

Saute in batches in a hot pan with the remaining oil until golden brown. Place the cooked meat on a plate and keep warm in a low oven. Mix the cabbage salad again and place onto plates. Spoon the meat into flatbreads, place on the plates and serve with tzatziki.