CookEat Recipe
Parsnip and Cabbage Pita Bites
Finely grated parsnip, celeriac and radish are mixed with shredded savoy cabbage, herbs and a mustard dressing. Small spoonfuls of the slaw are served on crisp pita.
Method
Steps
Step 1
Peel the parsnip and celeriac and grate finely. Wash the savoy cabbage, remove tough ribs and slice very finely. Wash and grate the radish. Wash and finely chop the herbs.
Step 2
Stir the Dijon mustard with the olive oil and black pepper. Toss with the grated vegetables and herbs, pressing lightly with a spoon so they hold together; leave for 5 minutes.
Step 3
Split the pita and cut into small triangles. Toast in a dry pan over medium heat for 1–2 minutes per side, in batches, until crisp.
Step 4
Spoon small mounds of the fine vegetable slaw onto the pita immediately before serving. Divide into twelve small portions; use a spoon rather than a piping bag for this textured topping.
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