Ingredients:
- 2 pitta breads
- 2 tbsp olive oil
- 1 diced aubergine
- 1 tbsp harissa
- 250g halved cherry tomatoes
- 500g shredded leftover turkey breast
- 100g rocket
- seeds 1 pomegranate or 110g tub pomegranate seeds
- a few mint leaves
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.
PER SERVING:
360 kcalories, protein 47g, carbohydrate 22g, fat 9 g, saturated fat 2g, fibre 4g, sugar 6g, salt 0.6 g
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