Fit_Well_October_2017

Eat wEll

Meal Make

over

Compiled by

Jessica Findlay

Photo

timeincukcontent.com

»THE ORIGINAL VERSION

The British adaptation of this Turkish dish

is made from seasoned, reconstituted

meat, served in a pitta with salad and

smothered in garlic mayonnaise.

WHAT WE DID

The classic doner is high in fat, calories

and salt. To make it healthier, we used

unprocessed meat, a yogurt sauce, fresh

salad toppings and wholemeal pitta.

We’ve also reduced the portion size.

THE DIFFERENcE

Original HealtHier

calories 820 388

Protein 35g 19g

carbs 56g 36g

Fat 49g 12.5g

Saturates 17g 4g

Fibre 4g 4g

Sugar 6.5g 5.5g

Salt 1g 0.7g

388 calories

12.5g fat (4g sat fat)

36g carbs

Prep time 15 mins

Cook time

2 hours

Serves 4

» OuR HEALTHIER VERSION

YOU WILL NEED

» 2 lamb necks (total

weight about 225g)

» 1-2tsp baharat spice

blend or ras el hanout,

or your favourite spice

» 2tsp vegetable oil

» 1tbsp tahini

» 1tbsp fat-free Greek

yogurt

» Juice of ½ lemon

» 4 pittas – we like

Food Doctor Seed

& cereal Pittas

» 4 salad tomatoes,

sliced

» ¼ cucumber,

thinly sliced

» 1 small red onion,

peeled and thinly

sliced

» Salad leaves, optional

WHAT TO DO

1

Set the oven to 160°c,

Gas 3. Put the lamb

necks on a large piece

of foil, rub in the spice,

drizzle with the oil and

wrap them loosely in

the foil. Put the parcel in

a roasting tin. cook for

2 hours, opening up the

foil for the last 20 mins.

Remove and leave to

stand for 10 mins.

2

Mix the tahini,

yogurt and lemon

juice, and season.

3

To serve: shred the

lamb with 2 forks.

Grill the pitta breads.

Open them up and

spoon in some of the

tahini sauce, then

tomato and cucumber

slices. Add lots of meat,

slices of onion, then a

little more tahini sauce.

Add in some salad

leaves, if you like.

L ow

cal

lamb

kebab

High

protein