Wensleydale and Cucumber Pittas with Easy Salsa

Wensleydale and Cucumber Pittas with Easy Salsa

Recipe by Jac
Servings

1

servings
Calories

309

kcal
Total time

15

minutes

A great easy portable lunch. You can make the salsa in larger quantities. It keeps for 3-4 days and flavour improves with time.

Ingredients

  • pinch of salt

  • 1 spring (green) onion, trimmed and chopped

  • 1 tsp tomato paste

  • 0.5 tsp chilli (red pepper) flakes

  • juice of half a lime

  • 15 ml (1 tbsp) water

  • 1 tomato, finely chopped

  • 1 wholemeal pitta

  • 30 g (1oz) Wensleydale cheese, grated (vegan: vegan cheese)

  • 5cm (2in) cucumber, roughly chopped

Directions

  • Simply place all the salsa ingredients in a small bowl, mix, then leave to rest for as long as you can.
  • Warm the pitta by toasting on the lowest setting, then cut in half.
  • Mix the Wensleydale and cucumber together, then stuff into the two halves of the pitta.
  • Drizzle the salsa over or dip if you prefer.

Nutritional Information

  • Calories 309 | Fat 10.6g | Net carbs 38.9g | Protein 10.1g

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A great easy portable lunch. You can make the salsa in larger quantities. It keeps for 3-4 days and flavour improves with time.

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