Peanut and lime pork flatbreads with crunchy slaw | Woman and Home Magazine

Ingredients

• 4 tbsp peanut butter, crunchy or smooth
• 4 tbsp thick natural yoghurt, plus extra, to serve
• Juice 1 lime
• 1 tbsp sunflower oil
• 250 g lean pork tenderloin or medallions cut into 2cm chunks
• 2 flatbreads
• For the slaw:
• ¼ red cabbage, shredded
• 1 tbsp red or white wine vinegar
• 100 g radishes, thinly sliced
• ¼ cucumber, deseeded and sliced into half-moons
• Small bunch of coriander, to garnish (optional)