Tear the gluten free pitta into pieces and fry in the olive oil until crisp.
Tip into a bowl, then fry the eggplant/aubergine for 10 mins until soft.
Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well.
Scatter over *pomegranate seeds and mint leaves.
Recipe from Good Food magazine
2 gluten free pitta breads
2 tbsp olive oil
1 diced eggplant/aubergine
1 tbsp harissa click here for recipe
250g halved small tomatoes
500g shredded leftover turkey breast
seeds 1/2 pomegranate
a few mint leaves
*Avoid too much of the pomegranate per portion is listed as a ‘moderate’ item on the fructan list. Remove entirely if new to the diet.