Greek salad pitas

Name: Greek salad pitas
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 4 servings
Ingredients: 2 medium Tomato(es) (roma variety), chopped; 1 large Lebanese cucumber chopped; 2 individual Green shallot(s) thinly sliced; 1 tbs Fresh dill chopped; 2 tsp Lemon juice; 2 medium Wholemeal pita pocket (2 x 43g pockets); 0.333 cup(s) Pumpkin hummus (85g); 2 cup(s) Mixed salad leaves (baby leaves), (60g); 125 g Reduced fat feta cheese crumbled

Points®

Total Time

10 min

Prep

10 min

Serves

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

Combine tomatoes, cucumber, shallots, dill and lemon juice in a large bowl. Set aside.
Cut pita in half to form 4 pockets. Spread 1 tablespoon hummus inside each pocket.
Gently stir salad leaves and feta through tomato mixture. Divide salad evenly among pita pockets.

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Greek salad pitas

Ingredients

Instructions

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