Food In Season - February Recipes
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Low Calorie Recipes
Healthy Eating
Cauliflower Pitta Pockets
By WLR's Food Information Executive, Laurence Beeken
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
- 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.
- Wash, trim and finely slice the onions.
Wash a small bunch of watercress and chop finely. - Place the yoghurt in a bowl and mix in the onion and watercress. Season to taste.
- Add to the cauliflower florets and cooked chick peas, mixing until thoroughly coated.
- Cut the pitta breads in half and fill with the mixture. Serve immediately.
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Recipe Info
| Preparation Time | 10 mins |
|---|---|
| Cooking Time | 10 mins |
| Serves | 4 |
Nutrition Data per Serving
| Calories (kcal) | 285.8 |
|---|---|
| Carbohydrate (g) | 49.5 |
| Protein | 15.9 |
| Fat (g) | 3.9 |
| Fibre (g) | 8.7 |
| Fruit and Veg | 2.0 |
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