Crunchy Carrot Pittas


  • 6 Medium carrots
  • extra virgin olive oil
  • 1 bunch fresh coriander
  • freshly ground black pepper
  • 2 lemons
  • 1 orange
  • 1 tablespoon poppy seeds
  • sea salt
  • 2 tablespoons sesame seeds
  • 6 wholemeal pittas


Preheat the oven to 130°C

Use a Y-shaped peeler to peel the carrots on a chopping board

Pick the coriander leaves and finely chop them, discarding the stalks

Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl

Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves

Pop the pittas onto a baking tray and into the oven for a few minutes to warm through

To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl

Cut the orange in half and squeeze in the juice, catching any pips with your hand

Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil

Add a tiny pinch of salt and pepper, then mix well with a fork

Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it

Use oven gloves to remove the pittas from the oven, then serve with the zingy salad and some homemade houmous and let everyone stuff and build their own pittas

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