Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
543
Calories
36g
Protein
16g
Fat
68g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Cherry | 1 cup (138g) | 87 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g firm white cabbage, finely shredded
- 1 carrot, grated
- 2 spring onions, finely chopped
- 2 tbsp low-fat natural yoghurt
- 4 wholemeal pitta breads
- 4 slices lean roast ham
- 1 pinch ground black pepper
- 2 handfuls cherry tomatoes
- ¼ of a cucumber, sliced
Directions
1
Mix together the cabbage, carrot and spring onions. Add the yoghurt and stir together. Season with black pepper.
2
Warm the pittas in a toaster or under the grill. Split them open and stuff each one with a slice of ham and the coleslaw. Information: For a vegetarian version, omit the ham and add 40g reduced-fat hard cheese to the coleslaw, either grated or cut into tiny cubes.
3
Serve each pitta with cherry tomatoes and cucumber. Information: Another time, use skinless roast turkey or chicken instead of ham.
Recipe sourced from
nhs_uk