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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Harissa sweet potato wedges
Harissa sweet potato wedges
A star rating of 4.4 out of 5.15 ratings

Sweet potato chips make a healthy, high-fibre alternative to traditional chips, but taste just as good (if not better!)

Minty carrot, pistachio & feta salad
Minty carrot, pistachio & feta salad
A star rating of 4.9 out of 5.23 ratings

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

Nutrition: per serving

  • kcal360
    low
  • fat9g
  • saturates2g
  • carbs22g
  • sugars6g
  • fibre4g
  • protein47g
  • salt0.6g
    low
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Method

  • step 1

    Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

Recipe from Good Food magazine, January 2013

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Comments, questions and tips (2)

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Overall rating

A star rating of 3.3 out of 5.4 ratings

Francescax23x

tip

I use prawns instead of turkey and it’s absolutely delicious

geekgirl101 avatar

geekgirl101

tip

The last thing I still wanted to be doing after 2 days of eating turkey was tasting more turkey, so I made a slight modification. After the aubergine was cooked I set it to one side and poured about 1 tbsp olive oil in the pan. I turned up the heat and threw in the shredded turkey and mixed it…

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