This refreshing salad sandwich is packed with crunchy vegetables, smoked ham, dried fruit and green olives that gives lovely contrasting flavours and textures. The tangy mustard dressing is based on Greek-style yogurt and mayonnaise.
125 g piece celeriac
2 carrots, about 150 g in total
170 g thickly sliced lean smoked ham, cut into 1 cm dice
1 small red onion, thinly sliced
8 pitted green olives, pimiento-stuffed if wished, halved
1/3 cup (50 g) currants
2 tablespoons chopped fresh parsley
6 garlic pita breads
1 heart of cos lettuce, finely shredded
sprigs of fresh parsley to garnish
1/4 cup (60 g) Greek-style yogurt
1/2 teaspoon wholegrain mustard
2 tablespoons mayonnaise
Preheat the grill to high. Mix together all the dressing ingredients in a medium-sized bowl.
Peel and coarsely grate the celeriac and carrots. Add to the bowl of dressing and mix well.
Add the ham, onion, olives, currants and chopped parsley and mix everything together.
Warm the pita breads under the grill for about 1 minute on each side. Cut each one across in half to make 2 pockets of bread.
Divide the lettuce among the pita pockets, then add the ham and celeriac salad.
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