Reader's Digest
Ingredients
- 125 g piece celeriac
- 2 carrots, about 150 g in total
- 170 g thickly sliced lean smoked ham, cut into 1 cm dice
- 1 small red onion, thinly sliced
- 8 pitted green olives, pimiento-stuffed if wished, halved
- 1/3 cup (50 g) currants
- 2 tablespoons chopped fresh parsley
- 6 garlic pita breads
- 1 heart of cos lettuce, finely shredded
- sprigs of fresh parsley to garnish
- 1/4 cup (60 g) Greek-style yogurt
- 1/2 teaspoon wholegrain mustard
- 2 tablespoons mayonnaise
Preparation
- Preheat the grill to high. Mix together all the dressing ingredients in a medium-sized bowl.
- Peel and coarsely grate the celeriac and carrots. Add to the bowl of dressing and mix well.
- Add the ham, onion, olives, currants and chopped parsley and mix everything together.
- Warm the pita breads under the grill for about 1 minute on each side. Cut each one across in half to make 2 pockets of bread.
- Divide the lettuce among the pita pockets, then add the ham and celeriac salad.
- Garnish with parsley and serve.
Serves 6
Preparation: About 15 minutes
