Pita crisps with mushrooms and beans
Wholemeal lebanese bread
160 g, (2x80g) cut into triangles
400 g, button variety, quartered
Herb and garlic tomato paste
Canned mixed beans
2 cup(s), (400g) four-bean mix, rinsed, drained
40 g, wild variety
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Place pita on a baking tray. Lightly spray with oil. Bake for 6–8 minutes or until crisp.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mushrooms with 2 tablespoons water, stirring, for 5 minutes or until tender. Add tomato paste, 1 tablespoon water and beans. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper.
- Top mushroom mixture with rocket and serve with pita crisps.