Turkey and vegetable pittas
Skill level: Easy peasy
This Mediterranean inspired dish is both healthy and tasty. And it will help you on your way to five a day. For more about this kind of food have a look at the Mediterranean Diet.
- 200g (7oz) turkey breast slices
- 1 red, 1 yellow and 1 green pepper, deseeded and cut into chunks
- 1 medium courgette, trimmed and sliced
- 1 red onion, peeled and cut into slim wedges
- 2 garlic cloves, crushed
- Finely grated zest and juice of 2 lemons
- 5tbsp shredded basil leaves
- Salt and pepper
- 4 pitta breads
- 3tbsp very low-fat yogurt
- Pre-heat oven to 200°c/400°F/gas 6. Place the vegetables in a large roasting tin.
- Mix the garlic, lemon juice and zest and basil and sprinkle a third over the vegetables. Toss to coat. Season generously and roast for 20 minutes until lightly charred and soft.
- Meanwhile halve the turkey breast slices lengthways, roll up, put in a roasting tin and sprinkle with some lemon marinade. Cook in oven for final 5 minutes of cooking time.
- Heat a griddle pan until piping hot and cook the pitta breads for 1 minute on each side until lightly charred and 'lined'. Alternatively, grill or toast pitta breads.
- Cool slightly then slice open the pitta breads along one side and fill with the roasted vegetables and rolled turkey.
- Mix the remaining lemon, garlic and basil with the yogurt, and serve drizzled over the pitta breads.
Nutritional information per portion
- Calories 309(kcal)
- Fat 6.8g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.