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Pitas with lentils and pickles
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
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- 50 g lentils, cooked
- 4 pita breads, halved
- 40 g baby lettuce
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.
