Cauliflower Pitta Pockets

Ingredients

400 g Cauliflower, Raw, Average

120 g Yoghurt, Natural, Low Fat, Asda*

5 Onion/50g Spring Onions, Fresh, Raw, Unprepared, Average

200 g Chick Peas, Cooked, Wholefoods, Tesco*

1oz/28g Watercress, Raw, Average

4 Av Pitta/256g Bread, Pitta, Wholemeal, Average

Method

1. Wash and break the cauliflower into small bite size florets. Cook covered in a small pan of boiling water for around 6-8 minutes. Drain and leave to cool.
2. Wash, trim and finely slice the onions.
   Wash a small bunch of watercress and chop finely.
3. Place the yoghurt in a bowl and mix in the onion and watercress. Season to taste.
4. Add to the cauliflower florets and cooked chick peas, mixing until thoroughly coated.
5. Cut the pitta breads in half and fill with the mixture. Serve immediately.

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