Pita breads are such a versatile meal base, and we love the colourful rainbow salad dressed with nuoc cham and fish cakes that these are served with!
Prep Time: 20 Minutes
Cook Time: 10 Minutes
8 fish cakes (we love United Fish Co.)
8 Gianni’s Pita Pockets
2 cups shredded lettuce
¼ red onion, thinly sliced
2-3 small carrots, grated (we love Wilcox Beta Bites)
½ red capscium, thinly sliced
¼ cup fresh coriander (we love Superb Herb)
For the Nuoc Cham salad dressing
¼ cup lime juice
2 Tbsp fish sauce
2 Tbsp white sugar
? cup warm water
½ small chilli, finely sliced
1 garlic clove, finely chopped
- Cook the fish cakes as per pack instructions, and warm the pitas in the microwave for 15-20 seconds.
- In a large bowl, combine the lettuce, red onion, carrot, capsicum and coriander. Toss to mix.
- To make the nuoc cham dressing, combine the lime juice, fish sauce, sugar, water, chilli and garlic in a bowl; stirring until the sugar has dissolved. Pour over the salad and toss to dress.
- Cut open the pita pockets. Stuff each pocket with salad, then place the fish cake inside with the salad. Serve immediately.