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Essential 6 Wholemeal Pitta6s
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10.8p eachThis low fat, vegetarian salad is a rainbow in a bowl.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Place the beetroot, carrot, cavolo nero, courgettes, radishes and sprouts in separate piles in a large shallow bowl. Scatter the chives over the top.
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
Energy | 1,461kJ/ 350kcals |
---|---|
Fat | 20.7g |
Saturated Fat | 3.1g |
Carbohydrates | 28g |
Sugars | 12.4g |
Fibre | 8.2g |
Protein | 12.9g |
Salt | 0.4g |
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10.8p each0 added
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£10.00Price per unit
£1/100ml0 added
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80pPrice per unit
40p/10g0 added
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70pPrice per unit
70p each0 added
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£2.10Price per unit
£4.20/kg0kg added
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10p each est.Price per unit
70p/kg0 added
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£1.55Price per unit
£7.75/kg0 added
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£1.60Price per unit
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£1.70Price per unit
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80pPrice per unit
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£2.75Price per unit
91.7p/100g0 added
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35pPrice per unit
35p each