Lunch Crispy Hummus and Salad Pita

Nutrition per serve

Ingredients

• 10g dukkah
• 4pcs pita breads
• 1pcs Lebanese cucumber
• 50g hummus
• 50g baby spinach leaves
• 50g feta
• 20g sunflower seeds
• 15ml olive oil
• 5ml honey
• 5ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Combine the dukkah, 1 tbs olive oil and 1 tsp honey in a bowl and season with salt and pepper.
2. Step 2 — Bake pita
   Put 2 pita* on the lined tray and brush with the dukkah mixture. Bake for 6 mins or until golden and crisp.
3. Step 3 — Prep cucumber
   Meanwhile, thinly slice the cucumber. Put in a bowl, drizzle with 1 tsp white wine vinegar and season with salt and pepper.
4. Step 4 — Fill pita
   Remove the tray from the oven and spread the pita with the hummus. Add the cucumber and spinach to one side. Crumble over the feta and scatter with the sunflower seeds (see Make it yours).
5. Step 5 — Serve up
   Fold the pita over to enclose the filling, gently pushing down to flatten. Cut in half, then divide among plates and enjoy!
6. Step 6 — Make it yours
   Like your seeds extra crunchy? Put them in a cold frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan and cool slightly before adding to your pita.

Allergens

Sulfit, Almond, Sesamsamen, Gluten, Sojabohnen, Wheat, Milch