Carrot sandwich recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 324 calories / serving
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Bring a large saucepan of salted water to the boil and blanche the cauliflower for one minute. Drain and allow to cool to one side.

Heat the olive oil in a frying pan over a medium heat until hot. Add the ground spices and some seasoning and fry for 1 minute, stirring frequently. Add the cauliflower and raisins and remove from the heat.

Combine the carrot, parsley and lemon juice in a separate serving bowl, stirring well to mix thoroughly.

Spoon the cauliflower mixture and some of the carrot mixture into the pitta halves. Serve immediately with the remainder of the carrot mixture served alongside the pitta.


  • Ingredients

  • 4 white pitta breads, halved
  • 2 large carrots, peeled and julienned
  • juice of 1 lemon
  • small handful of parsley leaves, finely chopped
  • 20g raisins
  • ½ small head of cauliflower, prepared into small florets
  • 25ml olive oil
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp ground cinnamon
  • ½tsp turmeric
  • salt
  • pepper
  • Energy 1365kj 324kcal 16%
  • Fat 7g 9%
  • Saturates 1g 6%
  • Sugars 13g 15%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 51g Protein 11g Fibre 6.7g


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