Spicy Pittas
213 g Canned pink Alaska salmon 2 tb Fromage frais 2 tb Mayonnaise 1/2 ts Finely chopped root ginger -(fresh) 1/2 ts Ground cumin 1/2 ts Grated lemon rind 2 Garlic cloves; crushed
Ingredients
- 213g canned pink alaska salmon
- 2tb fromage frais
- 2tb mayonnaise
- 1/2ts finely chopped root ginger
- 1/2ts grated lemon rind
- 2garlic cloves; crushed
- 3tomatoes
- 6pitta breads
Directions
- 1
213 g Canned pink Alaska salmon 2 tb Fromage frais 2 tb Mayonnaise 1/2 ts Finely chopped root ginger -(fresh) 1/2 ts Ground cumin 1/2 ts Gra
- 2
crushed Salt and white pepper 213 g Canned kidney beans
- 3
drained -OR- haricot beans, drained 100 g Cut French beans -- cooked, drained & cooled 100 g Iceberg lettuce 3 Tomatoes 6 Pitta breads Drain
- 4
Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans
- 5
Shred the lettuce and chop the tomatoes
- 6
Warm the pitta bread under a hot grill until the pockets puff up
- 7
Split with a knife and fill with the lettuce and tomatoes
- 8
Top with the salmon mixture and serve immediately