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- Put the pittas in the toaster for one minute to warm up.
- Spread the tomato relish over the tops of the pittas and add a layer of rocket.
- Chop the smoked salmon into small pieces and place on top of each pitta.
- Spoon on a few dollops of ricotta and sprinkle over the capers.
- Top with a squeeze of fresh lemon and some cracked black pepper. Serve with some sweet potato fries.
Per Serving: 242kcals, 4.8g fat (1.6g saturated), 32.2g carbs (1.3g sugars), 15.9g protein, 5.5g fibre, 0.899g sodium
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Gambas al ajillo