John Myers
Ingredients for 4 servings:
- 4 tortilla(s) or durum
- 8 tomatoes, dried
- 100 g salad cream or mayonnaise
- ½ head of iceberg lettuce
- 1 handful of arugula
- 2 tbsp Ajvar, mild or hot
- 125g mozzarella
- 12 basil leaves, fresh and roughly picked
- 2 tsp oil
- Balsamic vinegar
- salt and pepper
- Tabasco
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
with Dürüm or tortillas
First, briefly boil the sun-dried tomatoes in a little water and let them soak for an hour. Cut the soft tomatoes into small pieces. Season the salad cream generously with a little tomato water, ajar, and Tabasco. Wash the iceberg lettuce and cut it into smaller pieces, about 1×1 cm, so it doesn’t slip out of the flatbreads later. Wash the arugula and roughly chop it. Cut the mozzarella into small cubes and season with balsamic vinegar, olive oil, salt, and pepper. Spread the seasoned salad cream evenly over the flatbreads. Place the iceberg lettuce and arugula on the bottom semicircle, then top with tomato pieces and mozzarella. Finally, sprinkle with the basil pieces. Now roll up the flatbread like a roulade: First, fold in the sides and tightly roll up the dough. Cut each roll into about 4 pieces and arrange them nicely, cut sides up. This amount is enough for a snack and is a big hit at a party. As a main course for four people, you should double the serving. The filling can be varied in many ways.
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