A heart-healthy seafood sandwich from Greek cuisine, spicy mackerel pita is made by combining leftover grilled mackerel fillet with a chilli-spiked yoghurt sauce and stuffing it into warmed pita. Mackerel's rich omega-3 content keeps the sandwich light yet filling.
Reheat the leftover grilled mackerel fillet in a pan over low heat for 8 minutes and flake it into large pieces with a fork.
Mix the strained yoghurt with the lemon juice, olive oil, chilli flakes and salt.
Toss the flaked fish with half the sauce and let it sit in the fridge for 15 minutes.
Warm the pita breads in a dry pan for 5 minutes on each side until softened.
Fill the warmed pitas with lettuce, red onion, the marinated fish and the remaining sauce, then top with dill and serve.
Don't over-stir the fish while reheating; the fillet breaks apart easily and loses its texture. Allergens: contains fish (mackerel), wheat (gluten, pita bread), milk and dairy (yoghurt).
If the leftover mackerel has been in the fridge, letting it come to room temperature before reheating warms it more evenly.
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