Crunchy carrot pittas

Serves 6

  • 6 medium carrots

  • a bunch of fresh coriander

  • 2 tablespoons sesame seeds

  • 1 tablespoon poppy seeds

  • 6 wholemeal pittas

  • 1 orange

  • 2 lemons

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

If you're bored of sandwiches, then these stuffed pittas are the best alternative. They're perfect for packed lunches and there's no excuse for them not to be delicious – give these a go, then experiment with your own favourite flavour combinations.



1. Preheat the oven to 130°C/250°F /gas ½.



2. Use a Y-shaped peeler to peel the carrots on a chopping board.



3. Pick the coriander leaves and finely chop them, discarding the stalks.



4. Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.



5. Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.



6. Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.



7. To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.



8. Cut the orange in half and squeeze in the juice, catching any pips with your hand.



9. Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.



10. Add a tiny pinch of salt and pepper, then mix well with a fork.



11. Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.



12. Use oven gloves to remove the pittas from the oven, then serve with the zingy salad and some homemade houmous and let everyone stuff and build their own pittas.



Jamie's Tip: If you want to turn this salad into more of a main meal, try adding some thinly sliced orange, a few slices of grilled chicken, or a little feta or goat's cheese crumbled over the top.



Nutritional Information

Crunchy carrot pittas

A fun and tasty lunchbox filler

0 foodies cooked this
This simple, fresh lunch is great for kids – get them involved in the prep and you’re sure to have clean plates all round.
Serves 6
1h
Super easy
Print this recipe
Method

If you're bored of sandwiches, then these stuffed pittas are the best alternative. They're perfect for packed lunches and there's no excuse for them not to be delicious – give these a go, then experiment with your own favourite flavour combinations.

1. Preheat the oven to 130°C/250°F /gas ½.

2. Use a Y-shaped peeler to peel the carrots on a chopping board.

3. Pick the coriander leaves and finely chop them, discarding the stalks.

4. Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.

5. Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.

6. Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.

7. To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.

8. Cut the orange in half and squeeze in the juice, catching any pips with your hand.

9. Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.

10. Add a tiny pinch of salt and pepper, then mix well with a fork.

11. Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.

12. Use oven gloves to remove the pittas from the oven, then serve with the zingy salad and some homemade houmous and let everyone stuff and build their own pittas.

Jamie's Tip: If you want to turn this salad into more of a main meal, try adding some thinly sliced orange, a few slices of grilled chicken, or a little feta or goat's cheese crumbled over the top.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 315
  • Carbs 36.3g
  • Sugar 5.9g
  • Fat 13.6g
  • Saturates 1.9g
  • Protein 8.3g
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 6 medium carrots

  • a bunch of fresh coriander

  • 2 tablespoons sesame seeds

  • 1 tablespoon poppy seeds

  • 6 wholemeal pittas

  • 1 orange

  • 2 lemons

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper