Recipes

• 2 Large wholemeal pita breads
• 500g butternut pumpkin
• 1 can chickpeas
• 1/2 red onion
• 3 tomatoes
• 2 handfuls spinach
• 100g feta
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp allspice
• handful fresh parsley
• extra virgin olive oil

Yoghurt sauce

• 3/4 cup Greek yoghurt
• 1 clove garlic
• 1/2 lemon
• 1 TBSP tahini (optional)

1. Pre-heat oven to 200oC and line an oven tray with baking paper.
2. Chop pumpkin into SMALL 1.5cm x 1.5cm pieces (this is important so they cook quickly) and add to the baking tray.
3. drain and rinse chickpeas, then add to the tray.
4. Drizzle olive oil over pumpkin and chickpeas, add cumin, paprika, allspice and a pinch of salt & pepper, mix together with your hands.
5. Bake in oven for 15 mins.
6. Prep vege: thinly slice red onion and tomato, roughly chop parsley and feta.
7. Yoghurt sauce: juice lemon, crush garlic clove, mix altogether with yoghurt, tahini and a pinch of salt & pepper. Put aside.
8. Remove pumpkin and chickpeas from the oven
9. Assemble Pita: Place pita breads on 2 oven trays, drizzle over olive oil, sprinkle salt & pepper, add tomatoes, red onion, spinach, pumpkin & chickpeas and feta. Bake for 5 mins
10. Serve with fresh parsley and yoghurt sauce. (handy tip - pour the sauce in a snaplock bag, snip off the tip of the corner and use as a pipe to drizzle sauce over pizza).