Ingredients
- 6 pitta breads
- 3 tomatoes
- 2 fromage frais
- 2 garlic (cloves)
- 240 gr kidney beans (canned)
- 130 gr pink alaska salmon (canned)
- 110 gr french beans (cut cooked)
- 30 ml mayonnaise
- 12 gr iceberg lettuce
- 2 gr root ginger (finely chopped)
- 1 gr cumin (ground)
- 1 gr lemon rind (grated)
Drain the can of salmon and flake the fish. Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans. Shred the lettuce and chop the tomatoes. Warm the pitta bread under a hot grill until the pockets puff up. Split with a knife and fill with the lettuce and tomatoes. Top with the salmon mixture and serve immediately. Serves 6. Approx. 290 kcals per serving
