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Ham and fresh coleslaw pittas recipe

E57e0f39bafc38cb46a9057fd2b5dbd9

Prep time
15 mins

Cooking time
3 mins

Effort
Super easy

Serves
4

Ingredients

Method

  • 150g firm white cabbage, finely shredded
  • 1 carrot, grated
  • 2 spring onions, finely chopped
  • 2 tbsp low-fat natural yoghurt
  • 4 wholemeal pitta breads
  • 4 slices lean roast ham
  • 1 pinch ground black pepper
  • 2 handfuls cherry tomatoes
  • 1/4 cucumber, sliced

Nutritional information

1

Mix together the cabbage, carrot and spring onions. Add the yoghurt and stir together. Season with black pepper.

2

Warm the pittas in a toaster or under the grill. Split them open and stuff each one with a slice of ham and the coleslaw.

For a vegetarian version, omit the ham and add 40g reduced-fat hard cheese to the coleslaw, either grated or cut into tiny cubes.

3

Serve each pitta with cherry tomatoes and cucumber.

Another time, use skinless roast turkey or chicken instead of ham.

Beefed up sarnies

Courgette and tomato frittata

Crunchy salad pittas

Fishy toast toppers
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