Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
2 essential Waitrose Pittas, opened
3 tbsp olive oil
15 sprigs thyme, leaves only
3 garlic cloves
400g bunched beetroot
300g carrots, peeled and finely shredded
200g cavolo nero, stems removed, finely shredded
400g courgettes, trimmed and finely shredded
150g pack mixed radishes, trimmed and finely sliced
180g lentil sprout mix or alfalfa sprouts
25g pack chives, finely chopped
150g tahini
Juice of 2 lemons
Method
Preheat the oven to 180°C, gas mark 4. Brush the outsides of the pittas with a little olive oil and sprinkle over the thyme leaves. Cook on a baking tray, oiled side up, for 15 minutes until crisp and golden. Remove and leave to cool. Cut 1 of the cloves of garlic in half and rub it over the pitta. Break the bread into large pieces and set aside.
Place the beetroot, carrot, cavolo nero, courgettes, radishes and sprouts in separate piles in a large shallow bowl. Scatter the chives over the top.
Crush the remaining garlic cloves. Mix the tahini with 150ml boiling water until smooth. Add the garlic and whisk in the lemon juice then season. Dress the salad immediately before serving with the chips on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,461kJ/ 350kcals
Fat
20.7g
Saturated Fat
3.1g
Carbohydrates
28g
Sugars
12.4g
Fibre
8.2g
Protein
12.9g
Salt
0.4g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential 6 Wholemeal Pitta in trolley 0