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Crunchy salad pittas recipe

5b43d8a1e386a70af670d6667d5b486a

Prep time
15 mins

Cooking time
None

Effort
Super easy

Serves
4

Ingredients

Method

  • 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

Nutritional information

1

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.

2

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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