Ingredients

Method

• 3 stalks celery, finely sliced (reserve the leaves)
• 2 grapefruit, diced
• 1 lime, quartered, for squeezing
• 12 Woolworths mini pitas, toasted
• 2 baby red cabbages, shredded
• 2 x 500 g punnets Woolworths pickled fish
• Woolworths sweet potato crisps, for serving

Method

Ingredients

Toss the celery sticks and leaves, grapefruit and lime juice. Assemble the toasted pitas with the shredded cabbage, salad and pickled fish.

Serve with the sweet potato crisps.

Browse more ways with pickled fish here.