Turkey and vegetable pittas Recipe

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serves:

4

Skill:

easy

Prep:

25 min

Nutrition per portion

RDA
Calories 309 kCal 15%
Fat 6.8g 10%

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.

Ingredients

  • 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

Method

  • 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.

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