Step: 1/13

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

Step: 2/13

Peel and crush in the garlic.

Step: 3/13

Cut the turkey into strips.

Step: 4/13

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

Step: 5/13

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

Step: 6/13

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

Step: 7/13

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

Step: 8/13

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

Step: 9/13

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

Step: 10/13

Wash the spring onions and cut into rings.

Step: 11/13

Mix the tomatoes and spring onions with the cabbage salad.

Step: 12/13

Drain the turkey in a sieve.

Step: 13/13

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.