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Salad Nicoise Pitta Pocket

Name: Salad Nicoise Pitta Pocket
Prep time: 5 min
Cook time: 8 min
Yield: 1
Ingredients: 30g fine green beans, trimmed; 1 medium free-range egg; 1 small tin tuna in spring water, drained; 1 tbsp lighter than light mayonnaise; 2 spring onions, chopped; 1 x 60g wholemeal pitta bread; a handful of salad leaves; 1 tomato, quartered or sliced; 6 black olives, pitted and sliced; freshly ground black pepper; 30g Feta, cubed or crumbled

Our Salad Nicoise Pitta Pocket is super tasty and nutritious, perfect for a healthy lunch.

Preparation Time	5mins
Cooking Time	8mins
Level	Easy
Serves	1
Bites	2

Ingredients

30g fine green beans, trimmed

1 medium free-range egg

1 small tin tuna in spring water, drained

1 tbsp lighter than light mayonnaise

2 spring onions, chopped

1 x 60g wholemeal pitta bread

a handful of salad leaves

1 tomato, quartered or sliced

6 black olives, pitted and sliced

freshly ground black pepper

30g Feta, cubed or crumbled

Method

Cook the green beans in a pan of boiling water for about 4 minutes, until just tender but still firm. Drain and rinse under cold running water.

Meanwhile, boil the egg for 8 minutes. Place in a bowl of cold water and set aside. When it’s cold, peel and cut into quarters or slices.

Mash the tuna lightly with a fork and mix with the mayonnaise and spring onions. Season with black pepper.

With a sharp knife, make a slit down the long side of the pitta bread. Open up to make a ‘pocket’ for the filling. Fill with the tuna mayo, salad leaves, tomato, olives, feta and hard-boiled egg. Eat immediately or wrap in kitchen foil and chill until required. Alternatively, serve the salad on slices of bread as an open sandwich.

Tip: Take this to work as a packed lunch. You can make it the evening before and pop it in the fridge overnight.