Ingredients


2 gluten free pitta breads

2 tbsp olive oil

1 diced eggplant

1 tbsp chili paste

250g diced tomato

50g green olives

500g shredded leftover turkey breast

100g rocket

a few mint leaves


Serves - 4









Method


Tear the gluten free pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the eggplant for 10 mins until soft.

Add to the gluten free pitta with the chili paste, tomatoes, turkey, eggplant and rocket. Toss well. Scatter over mint leaves.


Recipe adapted from: Good Food

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