6 oz (175 g) peeled prawns, de-frosted if frozen
4 round wholemeal pitta breads
4 oz (125 g) lettuce heart
2 oz (50 g) spring onions, finely chopped, including all the good green parts
1 tablespoon root ginger, very finely chopped
1 tablespoon mint, finely chopped
4 - 5oz ( 125 - 150 g) fromagc blanc
Freshly ground black pepper
4 round wholemeal pitta breads
4 oz (125 g) lettuce heart
2 oz (50 g) spring onions, finely chopped, including all the good green parts
1 tablespoon root ginger, very finely chopped
1 tablespoon mint, finely chopped
4 - 5oz ( 125 - 150 g) fromagc blanc
Freshly ground black pepper
method
1. If the prawns are at all damp, dry them on kitchen paper.
2. Carefully slice open the pitta bread rounds, making each into two separate halves.
3. Wash, dry and shred the lettuce.
4. In a mixing bowl, combine the spring onions, shredded lettuce, ginger, mint and prawns with the fromage blanc, and add a shake of freshly ground black pepper to taste.
5. Spoon a generous amount of this mixture on to each pitta bread half and roll it up (rather like a stuffed pancake), securing it with a cocktail stick.
2. Carefully slice open the pitta bread rounds, making each into two separate halves.
3. Wash, dry and shred the lettuce.
4. In a mixing bowl, combine the spring onions, shredded lettuce, ginger, mint and prawns with the fromage blanc, and add a shake of freshly ground black pepper to taste.
5. Spoon a generous amount of this mixture on to each pitta bread half and roll it up (rather like a stuffed pancake), securing it with a cocktail stick.
serving amount
serves 4
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