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| Pita Bread Salad (Serves 4) |
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2 tablespoons natural yoghurt
1 tablespoon chopped parsley
1 large tomato, diced
½ cup celery
½ punnet alfalfa sprouts
2 hard boiled eggs shelled and chopped
220g can tuna, drained and flaked
½ cup grated carrot
4 pita breads
Combine all ingredients except bread and alfalfa.
Spoon filling into pita breads and top with alfalfa sprouts.
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| Toasted Avocado Delight (Served 1) |
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For each person:
Wholemeal bread roll or muffin
½ avocado
1 slice low fat cheese
1 teaspoon chopped mint
sliced tomato
Split the toast roll or muffin.
Place avocado and cheese on top of one half.
Grill until cheese melts.
Top with sliced tomato and mint and remaining half roll or muffin.
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| Cracked Wheat Salad (Serves 4) |
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¾ cup cracked wheat (or burghul)
2 tablespoons orange juice
1 cup boiling water
1 teaspoon finely chopped ginger
½ cup dried apricots chopped
lettuce
Place wheat and apricots into a bowl and pour boiling water over.
Cover and stand for 20-30 minutes or until wheat has absorbed water.
Add ginger and orange juice and toss well.
Serve in lettuce leaves.
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