editor's Articles
Cheese Salad in Pitta Bread
Cheese Salad in Pitta Bread
SERVES 4
PREPARATION TIME: 15 minutes.
1 (one) Level tablespoon Greek yoghurt
1 (one) tablespoon white wine vinegar
½ level teaspoon dried oregano
¼ level teaspoon paprika
Freshly ground black pepper
115 gram reduced-fat Cheddar cheese, cut into thin strips.
1 (one) medium carrot, peeled and coarsely grated.
4 (four) radishes, trimmed and sliced
4 (four) pitta breads
4 (four) cos lettuce leaves, washed and dried
60 gram alfalfa sprouts
- Combine the yoghurt and vinegar and stir in the oregano and paprika. Season this dressing with pepper, then mix in the cheese, carrot and radishes.
- Split open the pitta breads along one side and put a lettuce leaf in each, hollow side up. Spoon the cheese mixture into the lettuce, and top evenly with the alfalfa sprouts.
You can use ricotta or well-drained cottage cheese in place of the Cheddar. For a change of flavour, use a de-seeded and chopped tomato and I level teaspoon chopped fresh basil instead of carrot and oregano.
Peppery radishes and crisp carrots combine with Cheddar in a filling for pitta bread; alfalfa sprouts add a crunchy finishing touch.
