Always check the labels of the products you use.
Method
- 1
Crisp the pitta. Heat the oven to 190 °C (170 °C fan). Brush the pitta rounds with oil, season and bake on a rack 8-12 min until golden. Cool.
- 2
Roast the squash. Turn the oven to 230 °C (210 °C fan). Toss the squash with oil and salt and roast 20-25 min, stirring once, until browned. Cool 10 min.
- 3
Make the dressing. Whisk the lemon, sumac, garlic and salt, leave 10 min, then whisk in the oil.
- 4
Toss. Break the pitta into pieces and toss with the squash, apple, radicchio, parsley, spring onions and dressing. Dust with sumac and serve.
Storage
Best eaten on the day. Keep any leftovers covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0.7 g per serving
1.4 % of the 50 g daily maximum · 2.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 baking trays
- wire rack
- whisk
- large bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 463 kcal |
| Protein | 5.9 g |
| Carbohydrate | 53.9 g |
| of which sugars | 10.8 g |
| of which free sugars | 0.7 g |
| Fat | 27.8 g |
| of which saturates | 3.9 g |
| Fibre | 7.6 g |
| Salt | 1.66 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
