[Veggie] NZ Roasted Pumpkin & Feta Pita Pockets
with Shoestring Fries & Sesame Garlic Dip
- Sesame
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Sesame
- Cashew
- Pine nut
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Garlic Dip
(May be present: Soy, Eggs, Fish, Milk, Almond, Wheat, Gluten, Sesame)
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
baby spinach & rocket mix
1
Courgette
4
Pita Bread
(Contains: Wheat, Gluten; May be present: Sesame)
1 sachet
Chermoula Spice Blend
1 packet
Peeled Pumpkin Pieces
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut courgette into bite sized chunks. Slice onion into wedges. • Place peeled & diced pumpkin, courgette and onion on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut potato into 0.5cm sticks. • Place on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• While fries are baking, in a small bowl, combine garlic dip, Greek-style yoghurt and sesame seeds. Set aside.
• While veggies are cooling, place pita bread directly on a wire oven rack until heated through, 2-3 minutes.
• To tray with veggies, add spinach & rocket mix and a drizzle of white wine vinegar. Tear over mint leaves. Toss to combine. Season to taste.
• Halve pita bread and spread with some sesame garlic dip. Fill with roasted pumpkin and salad. Crumble over cow's milk feta (see ingredients). • Serve with shoestring fries and remaining dip. Enjoy!
