Rainbow salad with toasted pitta chips

Raw rainbow salad with toasted pitta chips

This low fat, vegetarian salad is a rainbow in a bowl. 

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VegetarianLow fat
  • Serves6
  • CourseAccompaniment
  • Prepare20 mins
  • Cook-
  • Total time20 mins

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  • 2 essential Waitrose Pittas, opened
  • 3 tbsp olive oil
  • 15 sprigs thyme, leaves only
  • 3 garlic cloves
  • 400g bunched beetroot
  • 300g carrots, peeled and finely shredded
  • 200g cavolo nero, stems removed, finely shredded
  • 400g courgettes, trimmed and finely shredded
  • 150g pack mixed radishes, trimmed and finely sliced
  • 180g lentil sprout mix or alfalfa sprouts
  • 25g pack chives, finely chopped
  • 150g tahini
  • Juice of 2 lemons


  1. Preheat the oven to 180°C, gas mark 4. Brush the outsides of the pittas with a little olive oil and sprinkle over the thyme leaves. Cook on a baking tray, oiled side up, for 15 minutes until crisp and golden. Remove and leave to cool. Cut 1 of the cloves of garlic in half and rub it over the pitta. Break the bread into large pieces and set aside.

  2. Place the beetroot, carrot, cavolo nero, courgettes, radishes and sprouts in separate piles in a large shallow bowl. Scatter the chives over the top.

  3. Crush the remaining garlic cloves. Mix the tahini with 150ml boiling water until smooth. Add the garlic and whisk in the lemon juice then season. Dress the salad immediately before serving with the chips on the side.


Typical values per serving when made using specific products in recipe


1,461kJ/ 350kcals



Saturated Fat












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