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Turkey Salad Pittas

by Praveen Kumar
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Ingredients:

  • Baby Leaf Spinach – small handful, rinsed, patted dry and shredded
  • Red Pepper – 1/2, deseeded and thinly sliced
  • Carrot – 1/2, peeled and roughly grated
  • Hummus – 4 tblsp
  • Cooked Turkey Meat – 85 gms, boneless, skinless, thinly sliced
  • Sunflower Seeds – 1/2 tblsp, toasted
  • Wholemeal Pitta Bread – 1
  • Salt and Pepper

Method:

  1. Preheat the grill to high.
  2. Put the spinach leaves, red pepper, carrot and hummus into a large bowl and stir together, so all the salad ingredients are coated with the hummus.
  3. Stir in the turkey and sunflower seeds and season with salt and pepper to taste.
  4. Put the pitta bread under the grill for about 1 minute on each side to warm through, but do not brown.
  5. Cut it in half to make 2 pockets of bread.
  6. Divide the salad between the bread pockets and serve.

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