Fire up the GRIL

Low calorie and full of flavour, these summer fakeaways are just the ticket for barbecue season

- GEORGIA SPARKS

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.