VEG­E­TAR­IAN STUFFED PITTA

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Roughly smash some chick­peas with a good lug of ex­tra-vir­gin olive oil and toss with some crum­bled feta, chopped red onion, lemon zest and za’atar (Mid­dle Eastern sea­son­ing).

Stir in some low-fat nat­u­ral yo­ghurt and scat­ter a hand­ful of chopped mint leaves. Sea­son well and stuff into warm pitta halves along with a hand­ful of salad leaves.

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