Serves: 10

Ingredients
10 wholemeal pittas

For the Filling
150ml / 1/4 pint mayonnaise
1 crisp lettuce, cleaned and shredded
1 bunch mustard and cross, cleaned
1/2 cucumber, sliced
10 rindless rashers bacon, grilled
10 shelled, hard-boiled Lion Quality eggs, cut into quarters

Method
Warm the pitta pockets, then cut in half widthways. Open the pitta pouches up and spread the inside with 15ml/1 tbsp mayonnaise in each. Mix all the remaining ingredients together and use to fill the pouches. Serve within 1 hour.