Greek salad pitas
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
To avoid soggy-bread syndrome, complete step 1 the night before and fill the pita pockets in the morning. We call for pumpkin hummus, but any flavour you prefer is fine.
Ingredients
Tomato(es)
2 medium, (roma variety), chopped
Lebanese cucumber
1 large, chopped
Green shallot(s)
2 individual, thinly sliced
Fresh dill
1 tbs, chopped
Lemon juice
2 tsp
Wholemeal pita pocket
2 medium, (2 x 43g pockets)
Pumpkin hummus
⅓ cup(s), (85g)
Mixed salad leaves
2 cup(s), (baby leaves), (60g)
Reduced fat feta cheese
125 g, crumbled
Instructions
1
Combine tomatoes, cucumber, shallots, dill and lemon juice in a large bowl. Set aside.
2
Cut pita in half to form 4 pockets. Spread 1 tablespoon hummus inside each pocket.
3
Gently stir salad leaves and feta through tomato mixture. Divide salad evenly among pita pockets.
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