Spicy Pittas
Yield
6 servingsPrep
15 minCook
0 minReady
20 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
canned salmon
pink alaskan |
|
| 2 | tablespoons |
fromage frais
|
* |
| 2 | tablespoons |
mayonnaise
|
|
| ½ | teaspoon |
ginger root
finely chopped |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
lemon zest
grated |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
salt and white pepper
|
* |
| 213 | grams |
kidney beans, canned
drained |
|
| 100 | grams |
french beans
canned, cooked, drained and cooled |
* |
| 100 | grams |
iceberg lettuce
|
|
| 3 | each |
tomatoes
|
|
| 6 | each |
pita bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
canned salmon
pink alaskan |
|
| 3E+1 | ml |
fromage frais
|
* |
| 3E+1 | ml |
mayonnaise
|
|
| 2.5 | ml |
ginger root
finely chopped |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
lemon zest
grated |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
salt and white pepper
|
* |
| 213 | grams |
kidney beans, canned
drained |
|
| 1E+2 | grams |
french beans
canned, cooked, drained and cooled |
* |
| 1E+2 | grams |
iceberg lettuce
|
|
| 3 | each |
tomatoes
|
|
| 6 | each |
pita bread
|
* |
Directions
Drain the can of salmon and flake the fish.
Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans.
Shred the lettuce and chop the tomatoes.
Warm the pitta bread under a hot grill until the pockets puff up.
Split with a knife and fill with the lettuce and tomatoes.
Top with the salmon mixture and serve immediately.
