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  1. #1
    Join Date
    Jun 2007
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    Finedon, Northamptonshire. Orig from Enfield, Middlesex.
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    Default Leafy Pitta Pockets

    Even the kids ate this!

    Wholemeal pitta pockets - lightly toasted then split
    Chop and mix various salad and herb leaves - we had; lettuce (green and red) apple mint, mint, oregano, chives, dill, parsley, cucumber, sugar snap peas, raddish.
    Mix in with a generous amount of salad cream (or mayo) and season
    Add other fillings (we had tinned salmon but ham or tinned sardine are scrummy and kids had cheese today)
    Stuff everything into pitta pockets and enjoy!

    Doesnt sound all that appertising but let me know what you think - before and/or after trying!
    Tammy x x x x
    Fine and Dandy but busy as always

    God made rainy days so gardeners could get the housework done


    Stay at home Mum (and proud of it) to Bluebelle(8), Bashfull Bill(6) and twincesses Pea & Pod (2)!!!!

  2. #2
    Rhona's Avatar
    Rhona is offline Early Fruiter
    Join Date
    May 2008
    Location
    Sheffield
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    Default

    Yummy! I made something similar the other day - pitta bread and cucumber/salad/herbs but with falafels instead of fish/meat. Totally yum. Also, stuffed a pitta with chopped up onion bhaji, mango chutney, yoghurt and coriander salad mmm...

  3. #3
    flowerlady's Avatar
    flowerlady is offline Germinator
    Join Date
    May 2007
    Location
    Watford
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    Default

    We find pittas are highly adaptable !

    One of my favs are roast veg skewers (marinaded in yog, lemon/lime juice, black pepper & rosemary) cooked on skewers on the bar-bee and whole tomatoes are a MUST ... the pitta absorbs all the juices ... mmMMmm
    Gulp ... I loved my vegetable garden, so here is my sad ballad:
    I nutured it for months and ate it in one salad. - Arnotd Zarett

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