Beetroot, goat’s cheese and walnut pittas
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 wholemeal pitta, or 4 mini
- 1 raw beetroot, medium sized, peeled and grated
- 50g rocket
- 50g lambs lettuce
- ½ lemon , juiced
- olive oil
- 1tbsp red onion chutney
- 50g soft goat’s cheese
- 1tbsp walnut halves, toasted and chopped
Method
- STEP 1
Toast the pittas. Mix the grated beetroot with the rocket and lamb’s lettuce, tossing in a little lemon juice, some seasoning and 1 tsp of olive oil. Split the pittas down one side and spread the onion chutney on one half and then add the salad leaves. Crumble the goat’s cheese on top and scatter with the chopped, toasted walnuts.
