Soft Cabbage Tacos with Smoked Salmon and Tzatziki with Virgin Pumpkin Seed Oil

Ingredients

Serves 4–6

• 250g flour
• 90g warm water
• 1/2 packet baking powder
• 60g Greek yogurt
• 15g extra virgin olive oil
• Salt/Sugar to taste
• Grape seed oil as needed
• 1/2 cucumber • 1 sprig of mint
• 6 sprigs of dill
• 10g virgin pumpkin seed oil
• 185g Greek yogurt
• Salt / Pepper to taste
• 100g red cabbage
• 85g Chinese cabbage
• 1 lemon
• 6 slices smoked salmon

Preparation

• Mix the flour with a pinch of salt and sugar. Add the baking powder, Greek yogurt, warm water, and olive oil. Mix by hand first in the bowl, then knead on a work surface until you get a smooth dough. Place the dough back in the bowl, cover with a damp cloth, and let rest in a 40°C oven (fan setting) for 30 minutes.
• Trim and peel the cucumber (alternating strips), then dice and chop coarsely. Place in a bowl, season with salt, and let rest. Chop the mint and dill finely. Add to the yogurt. Drain the cucumber (the salt will have drawn out moisture), and mix it into the yogurt. Add the virgin pumpkin seed oil and stir well. Refrigerate.
• Take the dough out of the oven and shape it into a log. Cut into 11–12 equal portions. Roll each into a ball. Roll out each ball into a 12 cm circle. In a pan with a little grape seed oil, brown each side of the flatbreads and immediately press into a terrine dish to form a taco shape. Repeat for all dough portions.
• Finely slice the red and Chinese cabbages (using a knife or mandoline) and mix in a bowl. Generously season with virgin pumpkin seed oil, salt, and pepper.
• To assemble: place a spoonful of tzatziki at the bottom of each taco. Add the cabbage salad and strips of smoked salmon. Finish with a squeeze of lemon juice and a few dill sprigs. For extra flavor, add a few dollops of tzatziki on top.

Enjoy!