Hummus, carrot, currant and parsley pitas
Mix up your lunch repertoire with these flavour-packed pitas that are perfect for lunchboxes or a quick whip-up on the weekend
1 large, coarsley grated
Fresh flat-leaf parsley
Wholemeal pita bread
110 g, (2x55g)
½ cup(s), (130g)
- Place carrot, currants, parsley, oil and juice in a medium bowl, stirring to combine. Season with salt and freshly ground black pepper.
- Split open pita bread and spread with hummus. Spoon in carrot salad and serve.
SERVING SUGGESTION: Salad of sliced tomatoes and fresh mint.TIP: If you like, you can toast or warm the pitas in the oven before filling with hummus and carrot salad.