Categories: August

Ingredients

• 6 giant hot dogs (loose or canned)
• 6 Lebanese flatbreads or flour tortillas
• squirty yellow mustard (optional)
• watercress, to serve
• 2 tbsp sunflower oil
• 3 red onions, thinly sliced
• 1 garlic clove, thinly sliced
• 1 tsp yellow mustard seeds
• 1 tsp cumin seeds
• 3 tbsp light muscovado sugar
• 4 tbsp red wine vinegar
• large pinch crushed chilli flakes

Directions

1. Begin by making the relish – it can be served warm or cold. Heat the sunflower oil in a frying pan and cook the onions for 10 minutes until softened and lightly golden. Stir in the garlic and seeds and cook for 1 minute more. Add the sugar, 1/4 teaspoon salt, vinegar and chilli and bubble for 5 minutes until the liquid evaporates.

2. Heat the hot dogs according to packet instructions. Heat a large non-stick griddle or frying pan, and toast the flatbreads in batches, turning until golden and crisp. Put a hot dog, squirt of mustard (if using) and some relish on each, fold up and scatter with some watercress. Serve with paper napkins.

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