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Crunchy carrot pittas
Crunchy carrot pittas
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Total Time:
1 hour
Kid-friendly lunch that's quick and engaging for clean plates.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 130°C/250°F/gas ½. Peel the carrots with a Y-shaped peeler on a chopping board. Finely chop the coriander leaves, discarding the stalks. Toast the seeds in a non-stick frying pan for 3 to 4 minutes until lightly golden, then transfer to a salad bowl. Grate the carrots using a box grater and add to the bowl with the coriander leaves. Warm the pittas in the oven on a baking tray for a few minutes. For the dressing, grate orange zest into a small bowl, squeeze in orange and lemon juice, add extra virgin olive oil, a pinch of salt and pepper, mix well. Pour the dressing over the salad and toss. Serve with warm pittas, houmous, and let everyone create their own pittas.

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