Ingredients

  • 1 large wholemeal pitta
  • 100 g Greek yogurt
  • 0.5 tsp ground cumin (optional)
  • 200 g cooked turkey, shredded
  • 70 g wild rocket
  • 3 tbsp chopped flat-leaf parsley
  • 3 tbsp chopped coriander
  • 0.5 cucumber, halved, deseeded and sliced
  • 2 tomatoes, cut into wedges
  • 50 g dried apricots, chopped
  • 50 g pistachio nuts, chopped

For the dressing:

  • 0.5 tsp coriander seeds
  • 0.5 tsp cumin seeds
  • 4 tbsp extra-virgin olive oil
  • juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 red onion, finely sliced

Method

  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Cut the pitta in half, place on a baking tray and toast in the oven for 10-15 minutes. Set aside to cool.

  2. 2

    For the dressing, toast the coriander and cumin seeds in a pan for 1-2 minutes. Grind to a powder in a pestle and mortar.

  3. 3

    Whisk together the oil and lemon juice. Add the garlic, onion and spices, and season.

  4. 4

    Mix together the yogurt, ground cumin (if using), turkey and some seasoning.

  5. 5

    Put the rocket, herbs, cucumber and tomatoes in a bowl; add the dressing. Crumble in the pitta.

  6. 6

    Pile the salad on to a plate; top with the turkey. Sprinkle over the apricots and pistachios.

Nutritional Details

Each serving provides
  • Energy 1214kj 290kcal 15%
  • Fat 11.0g 16%
  • Saturates 2.7g 14%
  • Sugars 9.3g 10%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

9.0g carbohydrate 2.1g fibre 11.1g protein

 
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