for 2 person

Roasted vegetables

1	raw beetroot, sliced
200 g	parsnips, cut into sticks
1 ½ tbsp	olive oil
¾ tsp	salt

Salad dressing

80 g	plain yoghurt
1 tbsp	herbal vinegar
3 tbsp	olive oil
4 tbsp	oregano leaves, finely chopped
¼ tsp	salt

Pitas

4	pita bread, halved
40 g	baby lettuce
50 g	lentils, cooked

How it's done

Roasted vegetables

Mix the beetroot, parsnips, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C.

Salad dressing

Combine the yoghurt, vinegar and oil, mix in the basil, season with salt.

Pitas

Prepare the pitas according to the packet instructions. Cut open the pitas, fill with 4 tbsp of salad dressing, baby salad leaves, roasted vegetables, pickled radish & cucumber and lentils, as desired. Pour the salad dressing into a small container, drizzle over the top just before serving.

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