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Crunchy salad pittas recipe

A multi-coloured salad in a bowl

Prep time
15 mins

Cooking time

Super easy


  • 2 tbsp lemon juice or white wine vinegar
  • 1 tsp olive oil
  • 1 tsp Dijon or wholegrain mustard
  • 1/4 of a small red cabbage, finely shredded
  • 1 carrot, grated
  • 1 small red onion, thinly sliced
  • 1 medium apple, cored and chopped
  • 20g sultanas or raisins
  • 50g reduced-fat hard cheese, cut into tiny chunks
  • 1 pinch ground black pepper
  • 4 wholemeal pitta breads

Add a seasonal twist

Beetroot is in season throughout the summer and autumn – simply peel off and throw away the hard outer layer, then grate the rest into the salad for some extra flavour.

Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 1,291kJ / 306kcal
  • 12g protein
  • 49.6g carbohydrate of which 11.8g sugars
  • 5g fat of which 2.1g saturates
  • 7.4g fibre
  • 480mg sodium equivalent to 1.2g salt


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.