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This colourful, crunchy salad is perfect served alone, or stuffed into warmed wholemeal pittas.
I made this!
Prep time 15 mins
Cooking time None
Effort Super easy
Whisk together the lemon juice or vinegar, olive oil, and mustard, then add all the remaining ingredients (apart from the pittas!) and toss together gently.
Use green cabbage instead of red, if you prefer.
Warm the pittas in a toaster or under the grill. Split open and stuff with the salad. Serve at once, or wrap and keep cool until lunchtime.
You could use chopped ready-to-eat dried apricots instead of raisins or sultanas.
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1291kJ / 306kcal
49.6g carbohydrate of which 11.8g sugars
5g fat of which 2.1g saturates
480mg sodium equivalent to 1.2g salt