Lavash Roll with Ham, Cheese, and Vegetables

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
2. 2 Hampack 300 g ≈ $2.85 50 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Hard cheesepack 200 g ≈ $2.70 45 g
6. 6 Tomatoes≈ $4.67 per kg 30 g
7. 7 Onions≈ $1.60 per kg 25 g
8. 8 Carrots≈ $1.50 per kg 20 g
9. 9 Mayonnaise 15 g
10. 10 Sunflower oil 9 ml
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Hard⁵-boil an egg for 10 minutes, cool, and chop into cubes.

2. Finely dice the onion⁷, grate the carrot⁸ on a large grater, and sauté in oil for 5 minutes until tender. Season with salt and cool.

3. Grate the cheese on a large grater, chop the dill⁴, slice the tomato⁶ into thin¹ pieces, and blot dry with a paper towel.

4. Cut the lavash into 2 sheets. Spread the first with mayonnaise, sprinkle half the cheese, then layer ham², dill⁴, and the sautéed onion⁷-carrot⁸ mix.

5. Cover with the second lavash sheet, spread the remaining mayonnaise, and top with egg, tomatoes⁶, and the rest of the cheese.

6. Roll tightly into a log, wrap in plastic film, and chill for 40 minutes until firm. Slice into serving pieces.