Fresh, vibrant and full of flavour. Soft pitta stuffed with Bearfields Carved Roast Turkey, tomato, cucumber, red onion and tzatziki. Perfect for lighter dinners or lunches.

Ingredients

2 pittas or flatbreads
4 tbsp shop-bought tzatziki
2 tbsp olive oil
1 tomato
Slice ¼ of a cucumber
½ a red onion   
Fresh parsley, oregano or dill, chopped     
1 pack of Bearfields Carved Roast Turkey

1. Preheat the oven to 180˚C/160˚C fan/ gas mark 4.
2. Lightly sprinkle the flatbreads with a little water and wrap them in foil. Bake them for 3-4 minutes to heat.
3. To make the Greek salad, add the tomato, cucumber, red onion, olive oil, fresh herbs, salt and pepper to a large bowl and toss together. Set aside.
4. Divide the tzatziki between the two flatbreads, spreading it nicely. Top with the salad and curls of Bearfields Carved Roast Turkey.
5. Enjoy right away.