Ham and fresh coleslaw pittas

  • Serves: 4
  • Preparation time: 15 mins
  • Cooking time: 3 mins
Dairy Free Gluten Free Vegan Vegetarian
Credit:

Better Health – Recipes – Healthier Families – NHS (www.nhs.uk)

Ingredients

    • 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
    • ΒΌ of a cucumber, sliced

Per serving (1/4 recipe)

  • 920kJ / 220kcal
  • 15g protein
  • 35g carbohydrate of which 8g sugars
  • 2g fat of which 0.7g saturates
  • 2.5g fibre
  • 1.1g salt

Method

step 1

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

step 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.

information

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

step 3

Serve each pitta with cherry tomatoes and cucumber.

information

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

Or add a seasonal twist. Some peeled and grated beetroot makes a great seasonal addition to the coleslaw!

All recipes

Our site uses cookies.
By using our site you are agreeing to our cookie policy. Find out more.

Allow all cookies Manage Options