Split the pittas in half or use a wrap as shown in the photo. In a bowl mix together the beetroot, carrot, mint and chickpeas, then season. Swirl the harissa into the yogurt and spread inside the pittas. Fill with the beetroot mixture and wrap up ready for lunch or eat straight away. Great served with a healthy shake.

  •                  2 large wholemeal pitta breads
  •                  1 cooked beetroot, grated
  •                  1 small carrot, grated
  •                  few mint leaves
  •                  200g can cooked chickpeas, drained and rinsed
  •                  1 tsp harissa
  •                  2 tbsp 0% fat Greek yogurt

 

SHARE
Previous articleJoaquim Rodriguez defends the Giro di Lombardia crown
Next articleLombardia Dreaming
Helmut's passion for cooking began as a child spending time in the kitchen, helping his mother with baking and cooking. This led to an apprenticeship at a hotel & restaurant in Germany. After working as a Chef in Germany, some funky and some serious hotels in Switzerland, a short stint in Republic of Maldives, Helmut then moved to Canada. Helmut went on to establish numerous hotels and restaurants in Canada, before moving to his current home in London. Helmut currently works for Woody’s Pub Company, an independent establishment located in West London. Helmut is passionate about food and lives by the philosophy....... We do it because we love it. We love food ... almost as much as we love wine!