Spicy Pittas

• 213 grams salmon, canned pink alaskan
• 2 tablespoons fromage frais
• 2 tablespoons mayonnaise
• 1/2 teaspoon ginger root finely chopped
• 1/2 teaspoon cumin ground
• 1/2 teaspoon lemon zest grated
• 2 each garlic cloves crushed
• 1 x salt and white pepper
• 213 grams kidney beans, canned drained
• 100 grams french beans canned, cooked, drained and cooled
• 100 grams iceberg lettuce
• 3 each tomatoes
• 6 each pita bread

1. Drain the can of salmon and flake the fish.
2. Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans.
3. Shred the lettuce and chop the tomatoes.
4. Warm the pitta bread under a hot grill until the pockets puff up.
5. Split with a knife and fill with the lettuce and tomatoes.
6. Top with the salmon mixture and serve immediately.

salmon, fromage frais, mayonnaise, ginger root, cumin ground, lemon zest, garlic, salt, kidney beans, beans, iceberg lettuce, tomatoes, pita bread

Taken from recipeland.com/recipe/v/spicy-pittas-44566 (may not work)