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

100g rocket

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.

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