Pitta hot dogs with mustard mayo
Replace the regular bun with a warm pitta bread and homemade coleslaw for an easy midweek barbecue fix that's easy on the waistline.
SERVES 8
PREP 20 MINS
COOK 10 MINS
✱1tbsp vegetable oil
✱2 onions, sliced
✱8 hot dogs
✱¼ red cabbage, sliced
✱2 carrots, grated
✱2tbsp salad cream
✱1tbsp cider vinegar
✱4tbsp light mayonnaise
✱4tsp American mustard
✱8 pitta breads, toasted
✱Salad to serve, optional
1 Heat the barbecue, or a griddle pan on the hob over medium-high heat. Toss the onions with the oil and fry for 10 mins until softened and a little charred.
FOOD ED'S TIP
Prep the onions (on the hob) and coleslaw ahead for an easy weeknight meal.
2 Cook hot dogs on barbecue/griddle pan for 10 mins, turning occasionally until golden and cooked through.
3 Combine the cabbage, carrots, salad cream and cider vinegar for the coleslaw. In a separate bowl mix together the mayo and mustard.
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