Cooks in- 1 hour
Difficulty- Super Easy
- 6 medium carrots
- a bunch of fresh coriander
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 6 wholemeal pittas
- 1 orange
- 2 lemons
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- If you’re bored of sandwiches, then these stuffed pittas are the best alternative. They’re perfect for packed lunches and there’s no excuse for them not to be delicious – give these a go, then experiment with your own favourite flavour combinations.
- 1. Preheat the oven to 130°C/250°F /gas ½.
- 2. Use a Y-shaped peeler to peel the carrots on a chopping board.
- 3. Pick the coriander leaves and finely chop them, discarding the stalks.
- 4. Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.
- 5. Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.
- 6. Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.
- 7. To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.
- 8. Cut the orange in half and squeeze in the juice, catching any pips with your hand.
- 9. Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.
- 10. Add a tiny pinch of salt and pepper, then mix well with a fork.
- 11. Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.
- 12. Use oven gloves to remove the pittas from the oven, then serve with the zingy salad and some homemade houmous and let everyone stuff and build their own pittas.
- TIP: If you want to turn this salad into more of a main meal, try adding some thinly sliced orange, a few slices of grilled chicken, or a little feta or goat’s cheese crumbled over the top.