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Pitas with lentils and pickles
15 m active | 15 m total
Nutrition facts per serving:
  • Energy in kcal about 716
  • Fat about 30g
  • Carbohydrates about 87g
  • Protein about 19g
This is needed
This is needed for 2 person
Roasted vegetables
  • 200 g parsnips, cut into sticks
  • 1.5 tbsp olive oil
  • 1 raw beetroots, sliced
  • 0.75 tsp salt
Salad dressing
  • 1 tbsp herbal vinegar
  • 80 g plain yoghurt
  • 3 tbsp olive oil
  • 4 tbsp oregano leaves, finely chopped
  • 0.25 tsp salt
Pitas
  • 4 pita breads, halved
  • 40 g baby lettuce
  • 50 g lentils, cooked
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And that's how it's done
And that's how it's done
Roasted vegetables
Mix the beetroot, parsnips, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Salad dressing
Combine the yoghurt, vinegar and oil, mix in the basil, season with salt.
Pitas
Prepare the pitas according to the packet instructions. Cut open the pitas, fill with 4 tbsp of salad dressing, baby salad leaves, roasted vegetables, pickled radish & cucumber and lentils, as desired. Pour the salad dressing into a small container, drizzle over the top just before serving.